THAI CURRIED SQUASH SOUP
WITH PEANUT AND CILANTRO GREMOLATA
MAKES 8 CUPS/2L   

3 lb. (1.5 kg) butternut squash
½ head whole garlic, about 6 cloves
1 Tbsp. (15 mL) vegetable oil
1 large onion, peeled and very coarsely chopped
2 Tbsp. (30 mL) peeled, minced gingerroot
1 stalk lemon grass, trimmed or 2(2 inch/5 cm) thin strips of lemon
         or lime peel
3 c. (750 mL) vegetable stock or bouillon
3 Tbsp. (45 mL) light soy sauce
1 to 1½ Tbsp. (15 to 22 mL) Thai red curry paste
2 tsp. (10 mL) demerara or dark brown sugar
398 mL tin light coconut milk
Lime wedges

Gremolata:
½ c. (125 mL) unsalted peanuts, toasted
1 c. (250 mL) chopped fresh cilantro
1 Tbsp. (15 mL) finely grated zest from fresh limes

Preheat oven to 375F (190C). Cut squash in half and scrape out seeds. Place cut side down in a lightly oiled baking dish. Brush ½ unpeeled garlic head with oil and tuck alongside. Roast in the preheated oven for 45 minutes or until squash is tender when pierced with a sharp knife. As squash is roasting, heat a tablespoon of oil in a large deep saucepan. Add onion and ginger and sauté over medium-low heat until soft, about 7 minutes. Be careful not to brown or scorch. Stir often. Cut lemon grass into 2 inch (5 cm) pieces and add. (Or add peel if using.) Stir in stock, soy sauce, curry paste, and sugar. Remove from the heat and set aside. When squash is tender, cut peel from squash and cut flesh into chunks. Add to stock. Pop roasted garlic from their skins and add. Bring to a boil. Cover, reduce heat and simmer for 25 to 30 minutes for flavours to blend. If using lemon grass, remove with a slotted spoon and discard. Purée remaining ingredients using a hand held blender or purée in two batches in a blender or food processor until squash is smooth. Return to saucepan. Whisk in coconut milk and heat through. To make gremolata, combine peanuts, cilantro, and lime juice in a blender or food processor. Whirl with an on and off motion until coarsely ground. Serve soup with a teaspoon of gremolata scattered on top. Squeeze the juice of a wedge of lime over each serving.