Thai Butternut Squash Soup
- 2 ½-3 lb butternut squash, peeled, seeded, cubed
- 3 TB olive oil
- ½ cup diced onion
- 2 garlic cloves, minced
- 1 tsp fresh ginger or galangal, grated
- 2 TB chopped lemongrass, white part only
- 1 small sweet potato, cubed
- 1 14 oz can coconut milk
- 1-3 cups vegetable stock
- Sea salt and freshly ground pepper, to taste
- 2 TB fresh lime juice
- ¼ cup fresh basil, cut into thin strips
Try this creamy golden-hued soup on a cool fall day- a delicious way to make use of the abundance of butternut squash available.
Toss the squash and sweet potatoes with 2 tablespoons of oil, spread out on a baking sheet and roast in a 400 degree oven for about 20 minutes until tender and just beginning to brown. Heat the remaining tablespoon of oil in a medium saucepan and sauté the onion for about 5 minutes until translucent, then add the garlic, ginger and lemongrass and sauté 3-4 minutes longer until soft but not browned. Add the squash, sweet potato, coconut milk and stock. Cover and bring to a boil, lower heat, add a bit of salt and simmer about 10 minutes. Remove the lemongrass. Using an immersion blender, puree the soup in the pot until smooth, adding more stock if you want a thinner consistency. Season with salt, pepper and the lime juice. Garnish with fresh basil strips.