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Indonesian Butternut Squash Coconut Soup

Split large butternut squash in half, remove seeds and bake face down in roasting pan with inch of water at 400 or so until soft enough to scoop out chunks easily.
Grind equal amounts coriander seeds and cumin seeds (1-2 tsp each) with mortar and pestle, add some dried chile flakes (or crush up dried chile peppers to taste) and 1/2 cup ground nut of choice (almonds or walnuts are delicious).
Cook large diced onion with 6 crushed garlic cloves in a bit of oil, add a couple tablespoons finely minced ginger root, 1 tablespoon fresh turmeric if available (or substitute 1tsp ground turmeric), ground spices and a bit of salt, cook until onions are translucent.
Add 3-4 cups vegetable stock, lemongrass and/or kefir lime leaves, a can of coconut milk and cooked squash.
Simmer for 10 minutes or until hungry, add in a bunch of coarsely chopped spinach. When spinach is wilted, soup is ready to serve; lemon or lime juice can be added. Good served over rice.

Serves 6 in this incarnation. Easy to scale up!

 

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