Lemongrass Scented Butternut Squash Soup

September  5, 2010
0 Ratings
  • Serves 4 dinner portions; 6-8 side dish portions
Author Notes

I love butternut squash soup, but I hate when it is laden with cream. I created this in my pursuit of a fresh and light soup. —Hilarybee

What You'll Need
  • 1 medium butternut squash, chopped into 1 inch chunks
  • 3-4 stalks of fresh lemon grass
  • 1 Cortland apple, chopped
  • 32 ounces of vegetable stock
  • 1/2 inch piece of ginger, cleaned and peeled
  • regular coconut milk, to taste
  1. Place the squash, apple, lemongrass, ginger and stock in a stock pot. Bring to a boil, then reduce to a simmer for about 20-25 minutes or until squash is fork tender.
  2. Let the mixture cool for about 5-10 minutes. It should still be warm, but not hot. Pick out the lemongrass stalks. Puree using an immersion blender. Reheat to desired temperature when ready to serve.
  3. Spoon soup into bowls. Pour 1-2 tablespoons of coconut milk in each bowl before serving.
Contest Entries

See what other Food52ers are saying.

  • AntoniaJames
  • Hilarybee
  • tiptoesinthekitchen
  • Lauren
Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love. You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on thistleconfections.com

6 Reviews

Lauren September 19, 2014
Delicious recipe! I love the lemongrass. I used a winter squash I had on hand and some leftover coconut milk, about 3/4 of a can, so I just blended it all in there and it was super tasty. I'll definitely make this again!
AntoniaJames October 7, 2012
Made this last night and had it today at lunch -- so delicious! I have a big box of Granny Smiths on hand (gift from a dear neighbor), so I used one. Next time I'll use a sweeter apple, but no worries. It was tasty nonetheless! And so, so easy, too (especially because I microwaved my rather large butternut squash, whole, for about five minutes before cutting -- a trick I picked up here on FOOD52 within the last few weeks -- which made all the difference). Will definitely make this again. ;o)
Hilarybee May 3, 2013
Thanks, AJ! I don't know why I didn't notice this before. I'm glad you enjoyed it!
AntoniaJames October 5, 2011
This looks so delicious! What would you estimate the weight of your medium butternut squash to be? Or perhaps you could estimate the volume of the cubed squash. I'd like to make this in a few days, but only have a rather large squash on hand. Thanks so much! ;o)
Hilarybee October 4, 2010
Thank you! I've been experimenting a lot with fewer ingredients, less reliance on dairy in particular. This recipe really needs the coconut milk- it adds a creaminess and really helps bring all the flavors into harmony.

I have found Food52 to be an incredibly encouraging environment. I like to share the love =)
tiptoesinthekitchen September 26, 2010
this is beautiful and sounds awesome - I've been looking for a good butternut squash soup recipe and I love that this one has coconut milk in it!

P.S Thanks for the sweet comment on my pie : )