Butternut Squash Soup with Coconut Milk, Lemongrass and Lime
Ingredients
- 2 pounds butternut squash
- 2 tablespoons roasted sesame oil
- 1 large onion, diced
- 1 tablespoon minced fresh ginger
- 1 lemongrass stalk, middle section minced
- 2 teaspoons red pepper flakes
- 1 teaspoon ground turmeric
- ½ cup chopped cilantro
- Kosher salt
- 1 (15-ounce) can light coconut milk
- 3 cups vegetable stock
- Juice of 1 lime
- 2 tablespoons white miso
Instructions
- Cut the squash in 2 pieces where the neck meets the body. Cut the body of the squash in half lengthwise, remove the seeds and peel. Dice into ½-inch cubes. Peel the neck of the squash and dice into ½-inch cubes. Heat the oil in a stockpot over medium-high heat. Add the squash, onion, ginger and lemongrass. Cook, stirring frequently, for about 5 minutes or until vegetables begin to soften. Add the red pepper, turmeric, chopped cilantro and 2 teaspoons salt. Cook for another 5 minutes and then add the coconut milk and 3 cups of vegetable stock. Bring to a boil, lower the heat and simmer for 25 minutes or until the squash is soft. Remove the soup from the heat and let cool slightly. Use a blender to purée the soup in batches until completely smooth. Return the soup to the pot and bring back to a simmer. Season with salt, lime juice and miso. Garnish with a dash of chile powder and cilantro leaves.
Recipe and ingredients inspired by Deborah Madison’s The New Vegetarian Cooking.
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