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How To: Butternut And Lemongrass Soup

How To: Butternut And Lemongrass Soup

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.

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)

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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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Matt Allison on Feb 21, 2013:

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.


bruno on Feb 21, 2013:

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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