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1
Toast the chilies until they darken in color and blister (about 1-2 minutes) turning them.
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2
Let the chilis cool and cut them open and dump out the seeds. Soak the toasted peppers in hot water for about one hour and strain. (you can use a cheesecloth or wire strainer).
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3
Toast the coriander seed, cumin and cardamom in a pan.
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4
You can grind the ingredients above in a spice or clean coffee grinder or smash in a mortar.
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5
Add all the ingredients to the mortar and mix together, adding a little bit of water at a time if the paste is too dry.
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6
Cut the squash in half, clean out the seeds and bake in the oven at 350 degrees for 1 hour, with about 1 tablespoon of butter in each half.
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7
In a pot, melt 1 tablespoon of butter, brown the garlic, onion and shallots.
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8
Add the curry paste, ginger and lemon grass juice. Heat for about a minute.
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9
Add carrots and 1 cup of water.
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10
Scoop out 3 cups of squash and add to the pot, along with 2 cups of water.
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11
Let simmer for about a half hour until the vegetables are soft.
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12
Add the palm sugar and salt and let dissolve.
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13
Pour in the coconut milk and bring to a boil.
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14
Turn off the heat and use an immersion blender to smooth out the soup (or pour into a blender)
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15
Add lime juice and stir.
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16
Garnish with black pepper and cilantro.
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17
Serve with a toasted piece of whole grain bread.
