Butternut Squash Coconut Soup

Ingredients

• 2 teaspoons olive oil
• 2 short stalks dried lemongrass (or fresh) (about 4 inches long)
• 2 pieces dried galangal (Thai ginger) or a small knob regular fresh ginger, sliced
• 2 dried Thai chiles, crumbled
• 1 small butternut squash, peeled, core removed and cubed into 1-inch pieces (about 4 cups)
• 3 garlic cloves, minced
• 3 kaffir limes leaves (dried or fresh)
• 4 cups vegetable stock
• 2 (15 oz) cans coconut milk
• 2 limes - one zested, both juiced
• 1 handful snow peas (optional)
• 1 large tomato, diced
• salt and pepper to taste
• cilantro to garnish

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