1/4 cup chopped fresh cilantro (optional)
In a stock or large soup pot over medium-low, heat the oil. Add the onions, garlic and salt and cook until the onions have softened, about 10 minutes. Stir in the ginger and curry paste and cook for a minute or two more. Add the squash and water and bring to a boil. Reduce the heat and simmer until the squash is tender, 15 to 20 minutes.
While the squash is cooking, zest and juice the lime. Add about a teaspoon of the zest and 1 tablespoon of the juice to the pot (reserving the extra). When the squash is tender, stir in the coconut milk.
Transfer the soup to a blender or food processor, then puree until smooth. Be careful when blending hot liquids.
Return the soup to the pot and reheat. Taste and adjust the flavor with spoonful of sugar, if desired, as well as additional lime juice and/or curry paste. Stir in the spinach and cilantro and heat until just wilted.
Nutrition information per serving: 220 calories; 110 calories from fat (50 percent of total calories); 13 g fat (8 g saturated; 0 g trans fats); 0 mg cholesterol; 27 g carbohydrate; 5 g fiber; 7 g sugar; 3 g protein; 440 mg sodium.
(Recipe adapted from The Moosewood Collective’s “Moosewood Restaurant Favorites,” 2013, St. Martin’s Griffin)