Curried Butternut Squash Soup w/ Lemongrass, Coconut Milk & Halibut (posted by rheros)

Curried Butternut Squash Soup w/ Lemongrass, Coconut Milk & Halibut
Stock:
6 cups chicken/fish/veggie stock
1 large T red curry paste (or curry powder, or spice seeds for curry if you're really a badass)
5 pieces galangal, or 1/2-1 tsp galangal powder, or 3 slices fresh ginger

Soup:
2.5 lbs butternut squash, peeled, seeded and diced. (I weigh after peeling/seeding/dicing)
2 lemongrass stalks, tender white/middle section smashed and minced
1 T peanut oil
1 large sweet onion, diced
2 jalapenos, seeded and diced
1 large garlic clove, smashed
1 C lite coconut milk
salt/pepper
2 limes, juiced
1-2 T Sriracha, or to taste
1-2 lbs fresh halibut, cut into large chunks

Other:
Immersion blender works like a charm, food processor is ok as well but a bigger pain in the rear.

1. Heat up stock, add curry paste and galangal, simmer while you do the rest.
2. Heat peanut oil in large soup pot. Add squash, onion, 1/2 the jalapenos, lemongrass, and garlic. Stir well, cook over medium heat for about 10 minutes, stirring occasionally.
3. Add hot curry stock, bring to boil, lower heat, simmer for about 30 min. Remove from heat. Puree soup until smooth, either in the pot with the immersion blender, or in batches in the food processor.
4. Return to heat. Stir in coconut milk and halibut. Cook over low-med heat for another 5-10 min to cook the halibut. Stir in lime juice and sriracha, mix well. Salt, pepper, more sriracha to taste. Serve as is or with minced fresh herbs (basil, mint, cilantro), warm fresh bread is fantastic.
5. Bar windows and doors to keep neighbors from stealing your soup.