Butternut Squash Coconut Curry Soup

From Kristin:

This is another one of the great soup recipes I discovered this fall. The recipe also comes from the Madison CSA cookbook. I love how hearty winter squash is paired with Asian ingredients to create a velvety soup with warm, mellow flavors. The taste reminds me of my favorite Thai dishes like Tom Ka Gai soup and Squash Curry. I’ve discovered there’s nothing more comforting than curling up with a big bowl of this soup on a crisp, fall day.

Butternut Squash Coconut Curry Soup (From Deb Boehm, Deb and Lola’s Restaurant; Makes 4 servings)

1 tablespoon peanut oil
1/2 large onion, chopped
2 cloves garlic
3 1/2 cups chicken or vegetable stock
1 medium butternut squash, peeled, seeded and chopped
1 small jalapeno pepper, chopped
1 can coconut milk
1/2 cup chopped lemongrass
2 citrus/kaffir lime leaves
1/2 cup bottled fish sauce
sugar to taste (start with 1 tablespoon)
juice of 1/2 lime

Heat oil in saucepan; add onions and garlic. Saute until lightly browned. Add stock, squash, and jalapeno; simmer until squash is tender, 10-15 minutes. Add coconut milk, lemongrass, lime leaves, fish sauce, and sugar. Simmer (do not boil) 10-12 minutes. Puree and strain through fine mesh strainer. Add lime juice and adjust to taste with sugar and lime juice. Makes 4 servings.