adapted from Real Simple
serves 4
1 medium butternut squash, diced (about 4 cups)
4 tablespoons red curry paste
3 cups vegetable stock
1 cup coconut milk
½ teaspoon kosher salt, plus more to taste
2 tablespoons vegetable oil
1 head baby bok choy, thinly sliced
1 fresno chile, thinly sliced
1 tablespoon fresh lime juice (from 1 lime)
Combine the squash, curry paste, and vegetable stock in a large saucepan over high. Bring to a boil; reduce to a simmer and cook, stirring occasionally, until the squash is tender, 12 to 15 minutes. Remove from heat and let cool 10 minutes. Transfer to a blender, add the coconut milk, and process until smooth. Season to taste with salt and set aside.
Toss the bok choy, chile, and lime juice in a medium bowl; season with salt. Reheat the soup if necessary and serve topped with bok choy mixture.