Butternut Squash Coconut Curry Soup

• 1 tablespoon peanut oil
• 12 large onion, chopped
• 2 cloves garlic, minced
• 3 12 cups chicken or 3 12 cups vegetable stock
• 1 butternut squash, peeled seeded and chopped
• 1 small jalapeno pepper, chopped
• 1 (14 ounce) can coconut milk
• 12 cup chopped lemon, grass
• 2 kaffir lime leaves
• 12 cup bottled fish sauce
• sugar (start with 1 tablespoon)
• 12 lime, juice of

1. Heat oil in saucepan; add onion and garlic.
2. Saute until lightly browned.
3. Add stock, squash, and jalapeno; simmer until squash is tender, 10-15 minutes.
4. Add coconut milk, lemon grass, lime leaves, fish sauce and sugar.
5. Simmer (do not boil) for 10-12 minutes.
6. Puree and strain through fine mesh strainer.
7. Add lime juice and adjust to taste with sugar and more lime juice.

peanut oil, onion, garlic, chicken, butternut squash, jalapeno pepper, coconut milk, lemon, lime, fish sauce, sugar, lime

Taken from www.food.com/recipe/butternut-squash-coconut-curry-soup-440257 (may not work)