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.
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.