Squash, Spinach and Coconut Soup

Ingredients:

• 2 tsp grated ginger
• 1 C canned bamboo shoots, drained and rinsed
• 4.5 C vegetable broth
• 3/4 C coconut milk
• 1 small red Thai chili pepper
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tsp lemon juice
• 1 tsp corn starch
• 3 C peeled butternut squash
• 9 C spinach

Directions:

1. Cut bamboo shoots in to thin strips, if desired
2. Bring broth to a boil in a large saucepan. Once boiling begins, stir in coconut milk, chili pepper, ginger, soy sauce, and fish sauce.
3. Whisk together lemon juice and corn starch in a small bowl. Add to the saucepan; cook for 5 minutes or until soup begins to thicken.
4. Add squash to saucepan and cook for 10 minutes or until tender, stirring occasionally.
5. Stir in spinach; cook for one minute or until it has wilted.
6. Take off heat and purée e with an immersion blender or countertop blender (and return to saucepan).
7. Stir in bamboo shoots and serve.