inger Lemongrass Squash Soup.

This warming ginger lemongrass squash soup is as delicious as it is nourishing. The combination of ginger, lemongrass, and chili culminate in a perfect aromatic fusion that will delight the senses.

Ginger Lemongrass Squash Soup

This warming ginger lemongrass squash soup is as delicious as it is nourishing. The combination of ginger, lemongrass, and chili culminate in a perfect aromatic fusion that will delight the senses.

4.34 from 3 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Soups

Cuisine Asian, WFPB

Servings servings

Calories 293 kcal

Ingredients

1 butternut squash medium sized and cut in cubes
1 can coconut milk 1 can = 13.5 Fl oz / 398 ml
3 cups vegetable stock
2 arbol chili I used dried ones
1 lemongrass 1 stalk, remove after cooking
2 inch ginger sliced paper thin on mandolin
1 tbsp ground cumin
1 tbsp coriander freshly ground
1 pinch sea salt

Instructions

Split the lemongrass stalk and unravel them. Do not make the lemongrass pieces to small because you will need to remove them after cooking (and before blending).
Add everything to pot and simmer for 7-10 minutes.
Remove the lemongrass. Add the soup to a high-speed blender and blend until smooth. I like to use dried chilies. If you do, make sure to remove the green stem. You can use fresh too.

Nutrition

Calories: 293kcalCarbohydrates: 29gProtein: 4gFat: 21gSaturated Fat: 18gSodium: 739mgPotassium: 941mgFiber: 4gSugar: 6gVitamin A: 20418IUVitamin C: 43mgCalcium: 127mgIron: 6mg

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