Thai Squash Soup

• 4 1/2 tablespoons butter chopped
• 1 onion chopped
• 1 tablespoon fresh ginger grated
• 2 cloves garlic minced
• 1 1/4 pounds winter squash peeled, chopped
• 3 cups chicken stock
• 1 stalk lemongrass bruised
• 1 red chili small, finely chopped, plus extra to garnish
• 13 1/2 ounces coconut milk
• 3 1/2 ounces rice noodles
• 1/2 cup fresh cilantro chopped, plus extra to garnish
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 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, bruised, red chili small, coconut milk, rice noodles, fresh cilantro, fish sauce, brown sugar, bean sprouts

Taken from www.yummly.com/recipe/Thai-Squash-Soup-1401511 (may not work)