Kabocha Squash & Peanut Soup | PCFMA

Ingredients

• 1/2 lemongrass stalk, pounded
• 1 onion or shallot, sliced
• 1 hot pepper, sliced
• 1/2-inch ginger, peeled and sliced thick
• 1/2 pound fresh peanuts, shelled
• 12 cups water
• 1 tablespoon salt
• 3 tablespoons coconut oil
• 1 tablespoon soy sauce
• 2 tablespoons mirin or other sweet white wine
• 1 medium sized kabocha squash, cubed
• 1/2 pound mushrooms, roasted (optional)
• Coconut milk (optional)
• Salt & pepper to taste
• 1 lime