lemongrass butternut squash soup

Butternut squash can be transformed with spices and herbs. The lemongrass and ginger along with the coconut milk give this soup a Thai inspired flavor. Add as much as chile paste as you want to obtain the desired heat. This recipe comes from Feasts of Veg (a wonderful vegetarian cookbook!) by Nina Olsson. Enjoy!

Ingredients

Serves 4

2 butternut squash, halved lengthwise and seeded

olive oil

salt

4 shallots, coarsely chopped

2 garlic cloves, crushed

1, 2/3 cups vegetable stock

1, 2/3 cups coconut milk

2 tablespoons pureed lemongrass

1 1/2 teaspoons sriracha or any red chile plaste, plus more to taste

1 teaspoon grated fresh ginger

3/4 teaspoon salt

Creating the Magic!

Preheat the oven to 425F. Brush the butternut squash with oil and sprinkle with salt. Roast in the middle of the oven, cut-side up, for 1 hour. Scoop out the flesh (getting rid of the seeds) and transfer the flesh with the shallots and garlic to a food processor. Blend into a smooth puree.

Add the puree to a saucepan, along with the rest of the soup ingredients. Bring to a boil and lower the heat. Allow to simmer for 2 to 3 minutes. Taste and adjust with salt, if needed. Blend the soup in a blender or with an immersion blender to the desired consistency.

Enjoy!