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Lemongrass Infused Butternut Squash Soup
prep time
10 min minutes
cook time
25 min minutes
total time
35 minutes
yield
4-6 servings
What You Will Need
Ingredients
  • 1 tablespoon of avocado oil
  • 4 cups of butternut squash, peeled & chopped (you can use kabocha, buttercup or any winter squash of your choosing)
  • 3 carrots
  • 1 can of coconut milk
  • 2 stalks of lemongrass, outside peeled & stalks, cut into 2-inch pieces
  • 48 fl oz of organic vegetable broth
  • juice of 2 limes
  • 1 teaspoon of curry powder
  • 1 tablespoon of Chinese five spice (optional)
  • 1 teaspoon of sea salt or more to taste
Instructions
  1. heat avocado oil, in a large saucepan I used a ceramic dutch oven on the stove.
  2. add garlic cloves, onions and salt to the pan until soft and tender.
  3. Add in the butternut squash, carrots, lemongrass, curry powder, and Chinese five spice.
  4. Saute until the butternut squash gets a tad caramelized.
  5. Pour in vegetable broth, make sure all the vegetables are covered.
  6. Cover with the lid, & simmer for 25 minutes or until the squash and carrots are tender.
  7. Let cool momentarily, pour into a standing high-speed blender, or use an immersion blender to blend until smooth.
  8. Pour in your lime juice.
  9.  Lastly, pour in your coconut milk to swirl, or you can pour in and blend again.
  10. Top with cilantro or add more spices and salt to taste.
  11. Enjoy!

Lemongrass Infused Butternut Squash

Magically Crafted By My Tiny Laguna Kitchen: http://mytinylagunakitchen.com/recipe/lemongrass-infused-butternut-squash-soup/