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Roasted Butternut Squash Soup With Lemongrass & Coconut Recipe

Ingredients

How to make it

  • Preheat the oven to 400°. Lightly coat a rimmed baking sheet with oil.
  • Place the squash cut-side down on the prepared baking sheet. Place in the preheated oven, roast until the squash is tender when pierced with a knife, 40-60 minutes. Take out of the oven, let cool. Scrape the squash flesh out of the skin.
  • While the squash is roasting, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add the lemongrass, ginger and chiles; cook, stirring, until fragrant, about 3 minutes. Add the coconut milk and wine; bring to a simmer and simmer, covered, for 10 minutes. Let cool, then strain through a fine-mesh strainer, discarding the solids.
  • In a separate pot (or the same pot, cleaned out), heat 1 tablespoon vegetable oil over medium heat. Add the shallots and garlic and cook until tender, about 5 minutes. Add the squash and cook, stirring, very briefly, then add the strained coconut milk and 4 cup water/broth . Add up to 2 or 3 more cups of water to thin the soup to your liking. Add 2 teaspoons salt and bring to a simmer; cover and cook 10 minutes.
  • Using a blender or immersion blender, puree the soup until smooth. Season with more salt, if needed. Rewarm and serve in bowls with a drizzle of olive oil.
  • Per serving: 182 calories, 3 g protein, 19 g carbohydrate, 11 g fat
  • (9 g saturated), 0 mg cholesterol, 542 mg sodium, 6 g fiber.

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PongoUSA San Francisco Peninsula, CA

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