Nongs Winter Squash Soup

• 4 white peppercorns, plus 1/2 teaspoon ground white pepper
• 3 sprigs fresh cilantro, chopped, plus 8 cilantro leaves
• 1 cup chicken stock
• 2 cups water
• 4 cloves garlic, minced
• 2 cups peeled and diced winter squash
• 3 tablespoons thin Thai soy sauce (preferably Healthy Boy brand)
• 2 tablespoons dark Thai soy sauce

1. Using a mortar and pestle, crush the whole white peppercorns with the cilantro sprigs.
2. In a soup pot over medium-high heat, bring the chicken stock and water to a boil, then add the white pepper mixture, garlic, and squash.
3. Return the mixture to a boil and add the soy sauces.
4. Cover and let cook until the squash is fork-tender, about 7 minutes.
5. Turn off the heat, garnish with the cilantro leaves and a sprinkle of white pepper, and serve.

white peppercorns, cilantro, chicken stock, water, garlic, winter, thin thai soy sauce, dark thai soy sauce

Taken from www.epicurious.com/recipes/food/views/nong-s-winter-squash-soup-382259 (may not work)