Lemongrass Ginger Butternut Squash Soup
Author: 
Recipe type: soup, appetizer, side
Cuisine: thai, fall, winter
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A slightly spicy full-flavored butternut squash soup featuring hints of lemongrass, curry, ginger, and chili.
Ingredients
  • 1 Butternut Squash
  • ½ Acorn Squash
  • 1 T. Curry
  • 2 tsp. Olive or Coconut Oil
  • ½ Onion, chopped
  • 2 Large Carrots, chopped
  • 2 Celery Stalks, chopped
  • 1 T. Ginger, chopped
  • 1 T. Garlic, chopped
  • 1 Lime
  • 1 T. Dried Lemongrass or 1 Fresh Lemongrass Stalk*
  • 1 C. Water
  • 1 C. Light Coconut Milk
  • 1½ tsp. Cumin
  • 1 tsp. Salt
  • Pinch Cayenne
Instructions
  1. Cut squash in half and brush flesh with 1 tsp. oil. Season with salt, pepper, and curry.
  2. Roast on a baking sheet at 350 F for about 40 minutes, flesh side down.
  3. Chop all vegetables. If using fresh lemongrass, remove skin and dice.
  4. Heat a saute pan over medium, then add 1 tsp. oil. Once oil has warmed, add all vegetables. Quarter the lime and squeeze juice over the vegetables, then add the limes to the pan. Saute for about 10 minutes.
  5. If using dried lemongrass, add 1 T. to a pot with 1 C. of water. Bring to a boil, then simmer for about 10 minutes. Strain and set aside lemongrass water.
  6. Scoop roasted squash from flesh and add to a food processor or high powered blender along with the vegetables (minus the lime rind), lemongrass water (or 1 C. water + fresh diced lemongrass), coconut milk, and spices. Puree until smooth and creamy.
  7. Adjust salt and cayenne to taste.
  8. Garnish with chili flakes, cilantro or tarragon.
Notes
Calorie count is estimated. Will vary depending on the size of squash.
Nutrition Information
Serving size: 1 C. Calories: 100
Recipe by Whitney E. RD at https://www.whitneyerd.com/2015/12/lemongrass-ginger-butternut-squash-soup.html