Yield: 6 cups
Ingredients
1 Tbsp grapeseed oil
1/2 each yellow onion, chopped
1 Tbsp ginger ,minced
2 cloves garlic, minced
1 tsp coriander, ground
5 cups hard squash, large dice (butternut, kabocha, and pumpkin all work)
1 - 13.6 fl. oz. can coconut milk, unsweetened
2 cups water
1 each makrut lime leaf
1 Tbsp fish sauce
1 each lime, juiced
TT salt and pepper
Optional Garnish:
Chopped cashews or peanuts
Sliced chiles
Fresh herbs such as mint, cilantro, and/or basil
Instructions
In a large pot cook the onion in oil with a pinch of salt over medium heat until soft, about 5-10 minutes.
Add the garlic, ginger and coriander, cook one more minute.
Add the squash, coconut milk, water, and lime leaf and bring to a boil. Reduce to a simmer and cook until squash is tender.
Remove the lime leaf and discard. Pour the soup into a blender, add the fish sauce and lime juice and blend on high until smooth. ***Place a towel over the top of the blender lid and secure with your hand when blending to ensure that hot liquid does not escape.
Pour the soup into serving bowls and garnish as you wish.