Butternut Squash and Green Curry Soup

cooking.nytimes.com

Alice Xie

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 (13½-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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