Name: Tom Kha Gai Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 small butternut squash ((skin and seeds removed & cubed)); 1 14-oz. can light coconut milk; 4 cups low-sodium veggie broth (DIY or store-bought); 1 small shallot ((thinly sliced)); 1 small knob fresh ginger ((grated // 1 knob yields ~ 3 Tbsp)); 2 stalks lemongrass ((cut into 6-inch pieces for easy removal before serving)*); 1 cup mushrooms ((sliced)); 1 Tbsp fish sauce ((optional)); 1/2 medium Thai chili or serrano pepper ((thinly sliced, seeds mostly removed)); For serving: lime (quartered), fresh chopped cilantro and basil for garnish