Warming Thai Squash Soup

Ingredients

• 1 medium yellow onion , or 3 shallots, sliced thinly lengthwise
• 1 butternut squash , seeded, peeled, and cubed, or 2 packages frozen winter squash
• 1 qt organic chicken or vegetable broth , more if needed
• 2 14-oz. cans organic coconut milk
• 1 stalk lemongrass (or a bit of fresh lemon peel, if lemongrass is unavailable)
• 2 T sugar or honey
• 1 t red or green curry paste
• 1 carrot , sliced diagonallyy
• 1 red bell pepper , seeded and cut into strips
• 8 oz sliced crimini or white button mushrooms
• olive oil, or chili-infused oil of any kind
• ½ lb extra-firm tofy or boneless chicken , cut into small pieces
• ½ t red or green curry paste
• 2-3 T wheat-free tamari
• ¼ C orange juice
• salt and pepper to taste
• 2 C packed fresh spinach

Instructions

1. For the easy version, place the first eight ingredients into a slow cooker. Cook on low for 7-9 hours, or on high for 5-6 hours. Then sauté the tofu or chicken in a little oil over medium heat until browned and cooked through. Add the curry paste and tamari with a splash of orange juice, then the carrots, pepper, and mushrooms, and stir-fry gently for 5 minutes, remove from heat.
2. Remove the lemongrass from the slow cooker and blend, in batches, or with an immersion blender. Add the tofu or chicken mixture and cook on high until carrots are the desired tenderness and the flavors are blended. Add more broth if soup is too thick for your liking. Add spinach just before serving.
3. For the more labor-intensive, but shorter, version: On the stovetop, heat some oil in a large stockpot or Dutch oven. Add onion and garlic; sauté until translucent, then add the squash. Cook until slightly browned, then add broth, coconut milk, sugar, curry paste, and lemongrass, and bring to a boil. Then reduce to a very low simmer while you prepare the other ingredients (stir occasionally). When the squash is soft, blend it smooth (removing the lemongrass) and set it aside until the next step.
4. In a separate pan, sauté the tofu or chicken in a little oil over medium heat until browned. Add the remaining ingredients, including carrots, pepper, and mushrooms, and stir-fry for 5 minutes. Add a little broth is they're sticking to the pan. Add this mixture and simmer until the carrots are to the desired tenderness. Serve with sprigs of fresh cilantro or Thai basil on top, with crusty bread or crispy fried wontons.