Thai Squash Soup

• 4 1/2 tbsp butter, chopped
• 1 None onion, chopped
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 1/4 lb winter squash, peeled, chopped
• 3 cups chicken stock
• 1 stalk lemongrass, bruised
• 1 None small red chili, finely chopped, plus extra to garnish
• 1 (13.5 oz) can coconut milk
• 3.5 oz rice noodles
• 1/2 cup fresh cilantro, chopped, plus extra to garnish
• 1-2 tbsp fish sauce
• 1-2 tbsp brown sugar
• None None bean sprouts, to garnish

1. In a large saucepan, heat butter over medium heat. Saute onion, ginger and garlic for 2-3 mins, until tender. Add squash, stock, lemongrass and chili. Bring to a boil then reduce heat to low and simmer, covered, for 20-25 mins, until squash is very tender. Discard lemongrass then puree until smooth.
2. Add coconut milk and bring to a boil. Add rice noodles and cilantro. Simmer for 2-3 mins, until noodles are tender.
3. Season to taste with fish sauce and brown sugar. Serve garnished with bean sprouts, sliced red chili and cilantro leaves.

butter, onion, ginger, garlic, winter, chicken stock, stalk lemongrass, red chili, coconut milk, rice noodles, fresh cilantro, fish sauce, brown sugar, bean sprouts

Taken from recipes-plus.com/api/v2.0/recipes/28203 (may not work)