Soup/Green Curry Squash
| A: | 2T coconut oil |
| B: | 1/2C shallots and onions, diced |
| 3" ginger root, finely chopped | |
| 4 jalapeno peppers, finely chopped | |
| 4c garlic, thinly sliced | |
| 1t cumin, ground | |
| 1T curry powder | |
| 1t dried orange peel | |
| 1/2t salt | |
| C: | 1 butternut squash, cubed 20mm |
| 13.5oz coconut milk | |
| 2C vegetable stock | |
| 1T lime juice | |
| D: | 1/2C peanuts |
| 1/2C coconut flakes | |
| 1-2 peppers, sliced into rings (hot and sweet) | |
| 1t salt | |
| 1. | Melt (A) in large pot, add (B) when oil is hot. Reduce heat and saute until shallots/onions are just beginning to brown. |
| 2. | Add (C) and bring to boil over high heat, reduce and simmer until squash is very tender, about 30 minutes. |
| 3. | Place (D) on baking sheet and roast at 300F for about 15min until coconut is just beginning to brown. |
| 4. | Puree soup with immersion blender, add salt and/or curry powder to adjust taste. |
| 5. | Serve soup with roasted toppings. |
Servings: 6