I had half a tube of lemongrass paste leftover from when I made some tofu pockets and not really knowing what else to use this herb for, decided to make an Asian-inspired butternut squash soup.
What makes this soup taste so good is a whole bunch of fresh herbs like mint and cilantro along with coconut milk which transforms the soup into a light and creamy Thai-inspired squash soup.
Butternut Squash Soup with Lemongrass & Coconut Milk
- 2 lb cut butternut squash or pumpkin
- 2 tbsp lemongrass paste ( I bought mine in a tube in the produce isle). If lemongrass is not available, juice of 1 lime makes a great substitute – just add it at the end after the soup is cooked.
- 4 cloves garlic crushed
- 1 tsp ginger paste
- 1 tbsp fresh mint leaves finely chopped
- 2 tbsp cilantro finely chopped
- 1 tbsp brown sugar
- 1/2 tsp chili flakes or paprika
- 2 tbsp oil
- 1 15 oz can coconut milk
- 1 carton vegetable broth (about 5 cups) or 5 cups water
- In a pot heat 2 tbsp oil. Add garlic, ginger, chili flakes and lemongrass paste and toast in oil for 30 seconds.
- Add the cut butternut squash and salt to taste. Add water or broth and cook covered for 15-20 minutes until squash is tender. Turn the stove off.
- Lightly blend squash into a smooth consistency (but not necessary).
- Place the pot back on the stove and add fresh chopped mint leaves, cilantro, brown sugar and coconut milk. Stir and cook for additional 5 minutes. Soup is ready.
- Serve hot soup garnished with fresh cilantro and mint leaves.