Made this one tonight with a butter nut squash I had sitting around and it turned out pretty good. I used one red chili and I think the spice was just there but personally I think I’ll use two next time so, gauge that on how hot you’d like your soup. Similarly with the lemongrass, I LOVE the taste of lemon grass but one stalk would probably suffice.
Heavy bottomed soup pot.
Food processor or blender.
1-2 small fresh Red Chili, seeded and shopped
2 Lemongrass Stalk, sliced (white part only)
2 tablespoon fresh Ginger, chopped
2 cloves Garlic, chopped
2 cups Vegetable Stock
2 tablespoons Grape Seed Oil
1 medium Onion, chopped
1 medium Squash,peeled and cubed (approximately a 3lb squash)
1 1/2 cups Coconut Milk (or one can)
4 tablespoons fresh Cilantro, chopped
1 tablespoon Agave Syrup
1-2 teaspoon Sea Salt
Food process chili, lemongrass, 1 tablespoon of cilantro, ginger, garlic and 2 tablespoons of stock to form a smooth paste.
Heat oil in large sauce pan, add onion and sauté for 5 minutes. Add the processed paste and stir for 1 minute.
Add squash and remaining stock. Bring to a boil
Reduce heat and simmer, covered for 15 minutes or until squash is tender.
Remove from heat then process or blender until smooth then return to pot.
Stir in coconut milk, fresh cilantro, agave, sea salt and simmer until hot.
Garnish with cilantro leaves and serve.