Butternut Squash Coconut Curry Soup

Ingredients

• 1 tablespoon peanut oil
• 12 large onion
• chopped
• 2 cloves garlic
• minced
• 3 12 cups chicken or 3 12 cups vegetable stock
• 1 butternut squash
• peeled seeded and chopped
• 1 small jalapeno pepper
• chopped
• 1 (14 ounce) can coconut milk
• 12 cup chopped lemon
• grass
• 2 kaffir lime leaves
• 12 cup bottled fish sauce
• sugar (start with 1 tablespoon)
• 12 lime
• juice of

Instructions

1. Heat oil in saucepan; add onion and garlic.
2. Saute until lightly browned.
3. Add stock, squash, and jalapeno; simmer until squash is tender, 10-15 minutes.
4. Add coconut milk, lemon grass, lime leaves, fish sauce and sugar.
5. Simmer (do not boil) for 10-12 minutes.
6. Puree and strain through fine mesh strainer.
7. Add lime juice and adjust to taste with sugar and more lime juice.