This is one of my roommates favorite soups it is just the right amounts of heat and sweet.

Yield: 10 healthy servings.

Ingredients

2 onions, diced (or an equal amount of shallots)
4 cloves garlic, minced or finely chopped
1 Tbsp freshly grated ginger
2 Tbsp coconut
5 cups peeled, seeded and diced butternut squash
5 stalks celery, diced
1/3 cup fish sauce
1/4 cup packed brown sugar
1 Tbsp sambal oelek (hot chili sauce - such as roster sauce)
6 cups Veggie or chicken stock
2 cans (14oz / 398mL each) unsweetened coconut milk
zest and juice of 2 limes
TT Salt
Fresh cilantro

Directions

1. In a large pot over medium heat, saute the onions, garlic and ginger in the oil, until the onions are softened.
2. Stir in the squash, celery, fish sauce, brown sugar, & sambal oelek
3. Add the stock. Bring to a boil over high heat; then reduce the heat to medium-low.
4. Simmer, uncovered, until the squash is tender, about 30 minutes.
5. Puree the soup until smooth in a blender. Add the coconut milk, and the zest and lime juice. Reheat over medium heat and add salt to taste

6. Ladle up a steamy dish of soup, and garnish with a bright sprinkle of fresh cilantro.

Serve with

• Naan Bread"