Heat oil in a large saucepan and add onions and garlic. Cook gently until tender and fragrant. Stir in curry paste and cook about 30 seconds. Add potatoes and squash. Cook a few minutes. Add stock and bring to a boil. Reduce heat, cover and cook gently 30 minutes. Puree soup until smooth and then top with green onions.
Originally Submitted
2/22/2012
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