Love where you live. Sign up for our newsletter

How To: Butternut And Lemongrass Soup

by on Jan 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.

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!

Leave a comment

Your email address will not be published. Required fields are marked *