Butternut Squash and Green Curry Soup

coconut oil or neutral-tasting oil

medium shallots, diced

(2-inch) piece of fresh ginger, peeled and thinly sliced

lemongrass stalk, cut into 3-inch pieces

Kosher salt

medium butternut squashes (about 4 pounds), peeled, seeded and cut into about 3/4-inch cubes

coconut milk

to 8 tablespoons Thai green curry paste, or to taste

fish sauce

to 4 cups water or chicken stock, preferably homemade

raw peanuts

unsweetened raw coconut flakes

fish sauce

small dried red chiles, such as Japones or chiles de árbol, thinly sliced

neutral-tasting or melted coconut oil

minced lemongrass

sugar

lime leaves, thinly sliced (optional)

Thai or Italian basil leaves

to 3 limes, quartered