Lemongrass Infused Butternut Squash Soup is a straight party that needs celebrating. I’ll be honest, I’ve always been too intimated to use lemongrass stalks. I would see it in the package and have no idea how to use it. Yet when I go to restaurants, I swoon anytime I see a lemongrass soup or broth. Something about it just makes melt into a heavenly state. So here is the story. I saw the lemongrass in the grocery store, I was brave, and picked up the lemongrass. I even bought lemongrass!
It has been just sitting in my fridge since because we are such creatures of habit. We eat the same things over and over! So here we are with a beautiful butternut squash, and fate has it that I see lemongrass in the fridge. I look up a few recipes and grab the ingredients I have in my fridge. I promised myself if it turned out well that I would share it with all of you. So here we are keeping my promise.
Guys, the soup turned out AMAZING! Like definitely worthy and easy enough to add this to the weekly menu rotation. So here we go, I hope you never want to enjoy a regular butternut squash and brave the whole, let’s try a new ingredient together thing. If you enjoy Thai food, pho, or tom ka soup. This is definitely the soup for you! It’s super cozy and takes minimal time or prep.
I’m all for getting a fresh butternut squash, but you could take the easy route and buy the squash already chopped. I won’t judge you, promise. If you are feeling really lazy go ahead and leave the skins on. The color might alter a bit but the flavor will be just the same. Oh so good! Okay here we go, enough small talk, let’s jump into the recipe below!
- 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
- heat avocado oil, in a large saucepan I used a ceramic dutch oven on the stove.
- add garlic cloves, onions and salt to the pan until soft and tender.
- Add in the butternut squash, carrots, lemongrass, curry powder, and Chinese five spice.
- Saute until the butternut squash gets a tad caramelized.
- Pour in vegetable broth, make sure all the vegetables are covered.
- Cover with the lid, & simmer for 25 minutes or until the squash and carrots are tender.
- Let cool momentarily, pour into a standing high-speed blender, or use an immersion blender to blend until smooth.
- Pour in your lime juice.
- Lastly, pour in your coconut milk to swirl, or you can pour in and blend again.
- Top with cilantro or add more spices and salt to taste.