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

     Title: Butternut Squash & Green Curry Soup
Categories: Squash, Poultry, Herbs, Curry, Poultry
     Yield: 6-8 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 purée soup. Alternatively,
 transfer soup in batches to a blender or food processor
 and purée. 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

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

 Uncle Dirty Dave's Archives

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