A Curried Squash Number

For the soup:  

• 2 Tbs coconut oil
• 2 medium shallots, diced
• 1 inch piece of ginger, peeled and sliced 
• ½ stalk fresh lemongrass, cut in half
• 1 ½ Tbs Bobbie's Boat Sauce Hot 
• 1 medium butternut squash, peeled, seeded and cut into large dice
• 1-2 Tbs green curry paste (start with one and see if it needs more)
• 1 can coconut milk
• 1 ½ Tbs Fish Sauce 
• 2½ cups water (or stock) 

For the savory granola: 

• ½ cup dried unsweetened coconut
• ½ cup raw peanuts (but roasted is fine) 
• 1 tsp minced lemongrass
• 3-4 lime leaves, very thinly sliced
• 2 T Bobbie's Boat Sauce Hot 
• fresh cilantro or basil 

Preparation

1. Preheat the oven to 300 for the granola. In a heavy bottom pot, heat the oil on low and saute shallots with lemongrass and ginger until shallots just start to brown, take your time.  
2. Add Boat Sauce and continue to saute for a minute or two, before adding the rest of the soup ingredients . 
3. Cook for about 25 minutes, until squash is super tender, then fish out the lemongrass. 
4. Meanwhile, make the garnish.  combine peanuts, lemongrass, lime leaves and boat sauce in a bowl, stir to combine
5. Spread this mixture on a lined sheet pan, and bake for about 20 minutes, stirring often after the first 10 minutes.  Watch that you don't scorch the coconut. 
6. Back to the soup: puree in blender (or hand blender), and adjust for salt (you may not need any).  
7. Serve in bowls with the savory granola on top, some torn fresh basil or cilantro, and lime wedges for squeezing.