Butternut Squash and Green Curry Soup PICTURE: KARSTEN MORAN for The New York Times
Butternut Squash and Green Curry Soup (Serves 6-8)

For the soup:
  • 4 tablespoons coconut oil or neutral-tasting oil
  • 3 medium shallots, diced
  • 1 (5cm) piece of fresh ginger, peeled and thinly sliced
  • 1 lemon-grass stalk, cut into 8cm pieces
  • Kosher salt
  • 2 medium butternut squashes (1,8kg), peeled, seeded and cut into about 2cm cubes
  • 2 (380g) 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 home-made
For the garnish:
  • 3/4 cup raw peanuts
  • 3/4 cup unsweetened raw coconut flakes
  • 2 tablespoons fish sauce
  • 8 small dried red chillies, thinly sliced
  • 1 tablespoon neutral-tasting or melted coconut oil
  • 1 tablespoon minced lemon-grass
  • 1 teaspoon sugar
  • 10 lime leaves, thinly sliced (optional)
  • Handful of Thai or Italian basil leaves
  • 2 to 3 limes, quartered
  • Heat oven to 150 degrees. 
  • Melt oil in a large Dutch oven or soup pot over medium-high heat. 
  • When oil shimmers, add shallots, ginger, lemon-grass 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, chillies, 1 tablespoon oil, the minced lemon-grass, 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 lemon-grass 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.
  • Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. 
Serve soup hot with garnishes.

The New York Times