(adapted from Vegetarian Cooking for Everyone
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, juiced
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 degrees. 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.
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