Winter Squash Soup with Lemongrass and Coconut

(adapted from Vegetarian Cooking for Everyone by Deborah Madison)

This is an updated version of the typical winter squash soup. - golden, creamy, and sweet with a burst of citrus. The coconut milk makes a fabulous addition.

Serves 4-6

6 cups of vegetable or chicken stock
2 large butternut squash
1 Tbs olive oil
1 lemongrass stalk
1 Tbs grated ginger, or more to taste
2 cloves garlic, crushed
1 c. unsweetened coconut milk
2 limes, juice of
Kosher or sea salt and freshly-ground pepper to taste
2 tsp chopped mint or cilantro for garnish
1 jalepeno chile seeded and minced (optional)

Heat oven to 350°. Quarter and seed the squash and roast in the oven for about 30 minutes until tender. Scrape the flesh away from the skin and place in the food processor with a little stock. Puree.

In a large stock pan, add the olive oil, garlic lemongrass stalk, ginger, and garlic. Saute for a few minutes for flavor, then add the remaining stock and squash puree. Warm the soup at a medium temperature then add the coconut milk and lime juice. Do not boil.
Serve garnished with fresh herbs.