I love classic butternut squash soup, but lately I've been preferring my winter squash spicy. So I make a very simple soup–leek, garlic, ginger, and squash, plus enough broth to make it soupy–and add a little dollop of Thai curry paste. The fried shallots on top make this really special: they add crunch and a hint of caramel-bitterness to an otherwise baby-food-smooth soup. (The brand of curry paste I use contains shrimp, but this soup can easily be made vegan by using a vegetarian curry paste and non-dairy milk.)

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