Thai Butternut-Lime Soup With Coconut Milk

• 2-pounds butternut squash
• 2 tablespoons olive or peanut oil
• 2 jalepeno chilies, stemmed, seeded and minced
• 2 large garlic cloves, peeled and minced
• 2 kaffir-lime leaves (available in Asian markets) or 1 TBL lime zest
• 3-inches lemongrass, from the base of the stem, tough outer sheaves removed, minced very fine
• 1 14-ounce can unsweetened coconut milk
• 1 can vegetable broth (to thin soup if too thick)
• 2 tablespoons sugar, or more to taste
• salt and pepper

1. Preheat oven to 350 degrees. Cut squash vertically from end-to-end. Remove seeds. Roast squash cut-side down on parchment-lined baking sheet for 40 minutes or until very soft. Cool squash. Scoop squash from skin and reserve. Discard skin.
2. In large stockpot heat oil. Add chilies, garlic, lime leaves, lemongrash and squash pulp. Stirring occasionally, saute until heated through. Add coconut milk. Simmer 15 minutes to combine flavors. Remove lime leaves. With a handheld blender, puree soup to a smooth, creamy consistency. Stir in sugar by tablespoons to taste. Correct seasoning with salt and pepper. If soup is too thick, thin with vegetable broth. Garnish and serve.

butternut squash, olive, jalepeno chilies, garlic, kaffirlime, base, unsweetened coconut milk, vegetable broth, sugar, salt

Taken from www.epicurious.com/recipes/member/views/thai-butternut-lime-soup-with-coconut-milk-1202502 (may not work)