Thai Squash Soup

• 6-7 kaffir lime leaves
• 3 fresh red chilis, deseeded
• 2 garlic cloves, peeled
• 1 large thumb-sized piece of fresh ginger, peeled
• 3 sticks of lemongrass, trimmed and squashed with the back of a knife
• sea salt and freshly ground black pepper
• 1 bunch cilantro
• olive oil
• 1 heaped teaspoon five-spice
• 1 teaspoon ground cumin
• 1 onion, peeled and finely sliced
• 1 large butternut or acorn squash, halved, deseeded and cut into 1 inch chunks
• 5 1/2 cups chicken stock
• 1 cup basmati rice, uncooked and washed
• 2 x 13.5-oz coconut milk
• juice of 3-4 limes
• Garnish: 1 fresh red chili, finely sliced

1. 1. In a food processor, combine lime leaves, chilis, garlic, ginger, lemongrass and a pinch of salt. Chop the leaves off cilantro bunch and reserve for garnish; add cilantro stems to processor and pulse until mixture is fairly fine. With the processor still running, add a few good lugs of olive oil, along with the five-spice and ground cumin.
2. 2. Heat a large stockpot over medium heat, and add spice mixture; if needed, add a splash of stock to loosen. Fry and stir for a couple of minutes, or until fragrant; add sliced onion, then cook gently for 8-10 minutes.
3. 3. Add squash to the pot and stir well, then pour in the stock. Bring to the boil, then reduce heat and simmer for 20-25 minutes until squash is soft. Add the rice and give it a really good stir, simmering for about 8 minutes until the rice is almost cooked. Add coconut milk and return to boil; simmer for a couple of minutes until hot through and thickened a little. With the back of a spoon, smash some of the squash against the sides of the pot.
4. 4. Remove from heat, stir, and then taste and season carefully with salt and pepper; add lime juice to taste. Garnish with sliced fresh chili and cilantro leaves before serving.
5. Tip: If making for a party, remove the top from a large pumpkin, scoop out the insides, then bake the shell in the oven for 40 minutes at 220u0b0F. Use as receptacle for hot soup - have it sit out at the party with a load of little cups and bowls lined up next to it and a bunch of lime wedges, and let everyone help themselves!

lime, red chilis, garlic, thumb, knife, salt, cilantro, olive oil, fivespice, ground cumin, onion, butternut, chicken stock, basmati rice, coconut milk, red chili

Taken from www.epicurious.com/recipes/member/views/thai-squash-soup-50120758 (may not work)