Thai Butternut Squash Soup

Gather your ingredients. And please excuse that the fish sauce was not included in the photo. 

Peel and chop all of the vegetables. Everything will be blended so precision is not important. However, it is best if the carrot and squash (not seen in the picture) are cut to a similar size for even cooking.

Heat the coconut oil in a large pot. Add the onion, carrot, lemon verbena, hot pepper and ginger. Cook for 3 minutes. Then add the garlic, curry paste, 1/2 teaspoon of salt and fish sauce. Cook for 2 more minutes.

Add the squash and 2 cups of water. Stir one or two times, cover, and cook until the vegetables are soft. 

Blend everything. Please don't forget to use a towel to protect your hand.

Return the soup to the pot on low heat. Add the juice of 1/2-1 lime and almost all of the coconut milk (reserve 1/4 cup for decoration). Season with salt to taste.

Serve with a small amount of added coconut milk, chopped cilantro, chopped peanuts and a slice of lime. Enjoy!