• 1 tablespoon peanut oil
  • 1/2 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)


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.

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Submitted 10/30/05.
Source: Deb and Lola's Restaurant
Submitted By: merstar unicorn

Butternut Squash Coconut Soup