from Asparagus to Zucchini

1 Tbsp peanut oil
1/2 large onion, chopped
2 cloves garlic, minced
3 1/2 C chicken or vegetable stock
1 med. butternut squash, peeled, seeded, chopped
1 small jalapeno pepper, chopped
1 can coconut milk
1/2 C chopped lemongrass
2 citrus/kaffir lime leaves
1/2 cup bottled fish sauce
sugar to taste (start with 1 Tbsp)
juice of 1/2 lime

Heat oil in saucepan; add onions and garlic. Saute until lightly browned. Add stock, squash, and jalapeno; simmer until squash is tender, 10-15 minutes. Add coconut milk, lemongrass, lime leaves, fish sauce, and sugar. Simmer (do not boil) 10-12 minutes. Puree and strain through fine mesh strainer. Add lime juice and adjust to taste with sugar and lime juice. Makes 4 servings.