Directions
Cut off and discard both ends from lemongrass then discard dry leaves. Cut stalks in half to fit pan and smash to flatten slightly.
Heat oil in pan. Add onion; cook until tender. Stir in squash and 1/2 tsp (2 mL) curry paste. Add 2 cups (500 mL) broth, coconut milk, lemongrass and salt. Bring to a boil. Simmer covered until squash is really soft, 20 minutes. Taste, whisk in remaining curry paste if you want.
Discard lemongrass. Using a potato masher, mash soup until fairly smooth. Thin with remaining broth if you want. Serve sprinkled with coriander.
For a richer coconut flavour use regular coconut milk not light. Substitute 2 to 3 tbsp (30 to 45 mL) lemon juice for lemongrass. Stir in at the end of cooking.