Winter Squash Soup With Lemongrass And Coconut Milk

[Guest guest]

* Exported from MasterCook *

 

Winter Squash Soup With Lemongrass And Coconut Milk

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 216

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups Stock for Curried Dishes

(see separate recipe)

2 1/2 pounds butternut squash -- peeled and seeded

1 lemongrass stalk

the tender middle section minced

5 pieces galangal

OR 3 slices ginger

***FOR GARNISH***

2 teaspoons finely chopped mint

2 teaspoons basil

2 teaspoons cilantro

1 tablespoon roasted peanut oil

1 large onion -- diced

2 jalapeno chiles -- seeded and diced

1 large garlic clove -- crushed

1 cup unsweetened coconut or almond milk

Salt

2 limes -- to taste , Juice of

 

SERVES 4 TO 6

 

Dried galangal looks like wood chips, bit it imparts a delicious flavor to

the stock. Butternut squash is easy to peel, so it's not prebaked.

 

Include in the stock the squash skins and seeds, lemongrass trimmings,

galangal, and any trimmings from the herb garnish.

 

Coarsely chop the squash. You should have about 4 cups. Heat the oil in a

soup pot, then add the squash, onion, half the chiles, the minced

lemongrass, and the garlic. Cook over medium heat for 10 minutes, stirring

occasionally. Add the strained stock and bring it to a boil. Lower the

heat and simmer, partially covered, until the squash is tender, about 30

minutes. Purée the soup, then return it to the stove and stir in the

coconut milk. Taste for salt and add lime juice to sharpen the

flavors. Serve garnished with the fresh herbs and the remaining chile.

 

- - - - - - - - - - - - - - - - - -