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Butternut Squash and Green Curry Soup
Ingredients
  • subheading: For the Soup:
  • 4 tablespoons coconut oil or neutral-tasting oil
  • 3 medium shallots, diced
  • 1 (2-inch) piece of fresh ginger, peeled and thinly sliced
  • 1 lemongrass stalk, cut into 3-inch pieces
  • Kosher salt
  • 2 medium butternut squashes (about 4 pounds), peeled, seeded and cut into about ¾-inch cubes
  • 2 (13½-ounce) cans coconut milk
  • 6 to 8 tablespoons Thai green curry paste, or to taste
  • 3 tablespoons fish sauce
  • 3 to 4 cups water or chicken stock, preferably homemade
  • subheading: For the Garnish:
  • ¾ cup raw peanuts
  • ¾ cup unsweetened raw coconut flakes
  • 2 tablespoons fish sauce
  • 8 small dried red chiles, such as Japones or chiles de árbol, thinly sliced
  • 1 tablespoon neutral-tasting or melted coconut oil
  • 1 tablespoon minced lemongrass
  • 1 teaspoon sugar
  • 10 lime leaves, thinly sliced (optional)
  • Handful of Thai or Italian basil leaves
  • 2 to 3 limes, quartered
Steps
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