How To: Butternut And Lemongrass Soup

By: Matt allison Jan 25, 2013

created at: 01/25/2013

This is one of my favourite 'one pot' winter warmers. The lemongrass adds an aromatic freshness to the dish, which is perfect for warding off those winter chills.

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I like to garnish it with deep fried sage and serve it with a Parmesan encrusted crostini, but it works equally well garnished with fresh cilantro or sour cream and fresh chives. 

Ingredients

(Serves 4)

1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded
1 large onion, chopped
2 tablespoons unsalted butter
2 tablespoons olive oil
1 3/4 pounds butternut squash
33 3/4 ounces of chicken broth (2 cans)

Step 1: Use the back of a heavy knife or pan to smash up the lemongrass stalks.

Step 2: Place the olive oil in a large pot and cook the lemongrass and onions over a medium heat for around 8-10 minutes, until softened.  Add in the butternut squash and chicken broth and bring to the boil, once boiling reduce to a simmer for 15 minutes, or until the squash is soft.

Step 3: Remove the lemongrass stalks and using a stick blender, Purée until smooth, strain the coarse bits through a fine mesh strainer. Season with salt and pepper to taste.

Step 4: Pour the soup into individual bowls and topped with the garnish of your choice.

Enjoy!

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Comments

Hi Bruno, thanks, I'm glad you enjoyed it and I like the additions/changes you've made and suggested. RE blending, yes, it really does depend on the blender, some will pulse so finely that straining isn't even needed, also lending to a thicker soup. If you course blend and strain you'll end up with more of a broth type soup, but you can always thicken in with a tablespoon of corn starch if you find it a little too runny.

Hi Matt! We tried this soup for dinner last night and it was excellent! We did it with goat-cheese crostini instead of parmesean. It was quick and easy to make and tasted great. One change I think I'll try the next time is to simmer the soup a little more after blending and straining it, just to get the broth to thicken a bit more.

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