Butternut Squash and Green Curry Soup

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste, which is relatively easy to find in the international aisle of the grocery store, along with coconut milk and fish sauce, perfectly complements the butternut squash's sweetness. But it's the topping — a spin on miang kham, a snack in Thailand and Laos full of peanuts, coconut and chiles — that's the real standout.

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 (13 ½-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

Directions at cooking.nytimes.com

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