Fall

Lemongrass Scented Butternut Squash Soup

by:
September  5, 2010
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

  • Serves 4 dinner portions; 6-8 side dish portions
Ingredients
  • 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
In This Recipe
Directions
  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.
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  • AntoniaJames
    AntoniaJames
  • Hilarybee
    Hilarybee
  • tiptoesinthekitchen
    tiptoesinthekitchen
  • Lauren
    Lauren
Review
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