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.”


Prep Time:

45 Minutes


Serves 4


  • 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
  1. Step 1 – Prepare Vegetables
    1. Peel, seed, and chop butternut squash.
    2. Dice 1/2 of large onion.
    3. Peel and mince 2 garlic cloves.
    4. Seed and finely chop a jalapeño pepper.
    5. 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.
  2. Step 2 – Sauté and Simmer
    1. Heat oil in a large saucepan or Dutch Oven (as shown); add onion and garlic; sauté until lightly browned.
    2. Add stock, squash, and jalapeño. Simmer until squash becomes tender - about 15 minutes.
    3. Add coconut milk, lemongrass, and fish sauce. Continue to simmer for 10-12 more minutes.
  3. Step 3 – Purée and Serve
    1. 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.
    2. (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).
    3. Squeeze the juice of one lime into the soup and stir.
    4. Pour into serving bowls and garnish with a dollop of sour cream or crème fraîche, and lime zest.