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Butternut Squash Coconut Soup Recipe | |
Soup | |
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Ingredients:
1 tablespoon peanut oil1/2 large onion, chopped 2 cloves garlic, minced 3 1/2 cups soup stock 1 medium butternut squash, peeled, seeded and chopped 1 small jalapeno pepper, chopped 1 can coconut milk 1/2 cup chopped lemongrass (can substitute lemon zest) 1/2 cup bottled fish sauce (can substitute soy sauce, to taste) juice of 1/2 lime sugar to taste (start with 1 tablespoon)
Directions:
Heat oil in saucepan; add onion and garlic and saute until lightly browned. Add stock, squash and pepper; simmer until squash is cooked, 10-15 minutes. Add coconut milk, lemongrass, fish sauce, and sugar. Simmer (do not boil) 10-12 minutes. Puree and strain through a fine mesh strainer. Add lime juice and adjust to taste with sugar. Four servings. | |