MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butternut Squash & Green Curry Soup
Categories: Squash, Poultry, Herbs, Curry, Poultry
Yield: 7 servings

MMMMM----------------------------SOUP---------------------------------
4 tb Oil
3 md Shallots, diced
1 (2") piece of fresh ginger;
- peeled, thin sliced
1 Lemongrass stalk; in 3"
- pieces
Salt
2 md Butternut squashes; peeled,
- seeded, in 3/4" cubes
27 oz (2 cans) coconut milk
8 tb Thai green curry paste; to
- taste
3 tb Fish sauce
4 c Chicken stock

MMMMM--------------------------GARNISH-------------------------------
3/4 c Raw peanuts
3/4 c Unsweetened raw coconut
- flakes
2 tb Fish sauce
8 sm Dried red Japone chilies;
- thin sliced
1 tb Neutral oil
1 tb Minced lemongrass
1 ts Sugar
10 Lime leaves; thin sliced
- (opt)
Handful of Thai or Italian
- basil leaves
3 Limes; quartered

Set oven @ 300+|F/150+|C.

Melt oil in a large Dutch oven or soup pot over
medium-high heat. When oil shimmers, add shallots,
ginger, lemongrass and a generous pinch of salt. Reduce
heat to low. Cook, stirring occasionally, until shallots
are tender and just starting to brown, about 18 minutes.

Add squash, coconut milk, curry paste, 3 tablespoons
fish sauce and 3 cups water or stock. Increase heat to
high. When liquid comes to a boil, reduce to a simmer
and cook the soup covered until squash is tender, about
25 minutes.

Make garnish while soup cooks: In a medium mixing bowl,
toss together peanuts, coconut flakes, fish sauce,
chiles, 1 tablespoon oil, the minced lemongrass, the
sugar and the lime leaves, if using.

Spread mixture out onto a baking sheet in a single
layer. Bake for 18 to 20 minutes, stirring every 3
minutes after the first 10 minutes. Remove from oven
when coconut is deep golden brown, and pour mixture
immediately into a bowl to prevent overcooking. Stir to
combine, and set aside.

Remove soup from heat. Remove lemongrass stalks from
pot. Use a hand blender to pur++e soup. Alternatively,
transfer soup in batches to a blender or food processor
and pur++e. Taste and adjust for salt and curry paste.
Add water or stock to thin soup to the desired
consistency.

Thin slice the basil leaves and arrange on a small plate
or platter, along with lime wedges and peanut mixture.
Serve soup hot with garnishes.

By: Samin Nosrat

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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