A Word From The Cook
“Beautiful Autumn colors are present in comfort foods like this Butternut Squash Soup. It's slightly sweet and a little spicy, featuring jalapeño pepper, fragrant lemongrass, and coconut milk.”
- 2 Tablespoons peanut oil
- 1 Butternut squash, peeled, seeded, and chopped
- 1/2 Large onion, diced
- 2 Cloves garlic, minced
- 1 Jalapeño pepper, seeded, chopped
- 1 Stalk lemongrass, finely chopped
- 4 Cups chicken or vegetable stock
- 1 Can coconut milk
- 1/2 Cup bottled fish sauce
- Juice of 1 Lime, plus zest for garnish
- 4 Tablespoons sour cream or crème fraîche for garnish
- Step 1 – Prepare Vegetables
- Peel, seed, and chop butternut squash.
- Dice 1/2 of large onion.
- Peel and mince 2 garlic cloves.
- Seed and finely chop a jalapeño pepper.
- Pound the bottom end of a lemon grass stalk to soften the fibrous stalk. Cut away the rough end. Finely chop the stalk working from the bottom end up to about midway.
- Step 2 – Sauté and Simmer
- Heat oil in a large saucepan or Dutch Oven (as shown); add onion and garlic; sauté until lightly browned.
- Add stock, squash, and jalapeño. Simmer until squash becomes tender - about 15 minutes.
- Add coconut milk, lemongrass, and fish sauce. Continue to simmer for 10-12 more minutes.
- Step 3 – Purée and Serve
- Turn off heat and purée. You can use an immersion blender, food processor, or upright blender. Depending on which you use, you may need to purée in batches.
- (If you like, you can strain your soup using a fine mesh strainer for a silky smooth texture, but we prefer to serve the soup as is).
- Squeeze the juice of one lime into the soup and stir.
- Pour into serving bowls and garnish with a dollop of sour cream or crème fraîche, and lime zest.