Cozy Squash Soup

SQUASHSOUP-8

Happy November! It’s been a little while since a recipe post (oops). Addie and I are on really different schedules. But, here’s a delightfully cozy soup recipe to kick off your November, personally one of my favorite months. I’ll let Addie take it from here:


Thai-inspired Butternut Squash Soup

One of the best things you could possibly do with butternut squash is turn it into soup. I have been slowly harvesting my squashes now that most have ripened and am trying to think of the best ways to use them up but my mind keeps going to soup. My dad always makes his squash soup with ginger which is spicy and comforting during fall, so I decided to basically recreate that recipe but also use the lemongrass I have in my garden that is finally ready to harvest. Not that a pureed squash soup needs any help to achieve a luscious, creamy texture, I added coconut milk to compliment both the ginger and the lemongrass for more of a Thai feel.

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Ingredients

– 3 cups chopped, peeled butternut squash
(roughly half a large squash or a whole small one)
– 2 cans unsweetened coconut milk Chicken broth
(or vegetable broth to keep it vegan)
– 1 large knob ginger, peeled and grated
(roughly 1 tablespoon)
– 4 large stalks fresh lemongrass
– 1 small onion, diced
– Oil (canola or coconut)
– Salt and pepper to taste

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Garnish

– Roasted salted peanuts
– Sweet habanero
(this is what I had on hand from my garden, but you could also use Thai Chili instead)
– Cilantro

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Method

Heat oil in a medium sized stock pot and add diced onion, stirring as it softens. Add both cans of coconut milk (shake well) and stir. Slice the lemongrass in half, or crush the stalk with the side of your knife. Keep the pieces large as you will need to fish them out later. Add along with the grated ginger and bring the coconut milk to a simmer. Let simmer until the lemongrass has infused into the coconut milk. While the coconut is still simmering, add the chopped and peeled butternut squash. Add roughly 1 cup of broth to thin out the soup and cover. When the squash has softened, remove the lemongrass stalks and puree using an immersion blender. Add salt and pepper to taste.

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Garnish and serve.

About the Author

Posted by

Hi! I'm a graphic designer, photographer and female person. I live in Minneapolis with my husband Alan and our baby son Alexander and baby cat Arya.

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