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Southeast Asian Sweet Potato Soup Recipe

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This recipe for Southeast Asian Sweet Potato Soup is from The Genova Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 medium butternut squash, peeled and cut into 1-inch chunks (about 1 1/2 lbs.)
1 lb. sweet potatoes, peeled and cut into 1-inch chunks
2 cups lightly salted Chicken Stock or broth
1 14 ounce can coconut milk
1 stalk lemongrass, tough ends trimmed off and discarded, and smashed in a few places with the handle of a knife
3 Tbsp. freshly squeezed lime juice
1/3 cup cilantro leaves, for garnish
Kosher salt to taste

Directions:
Directions:
1 Place butternut squash in a medium size pot, cover with water and bring to a boil over high heat. Cook for 10-15 minutes, until squash is tender when pierced with a fork. Drain and let cool.

2 Meanwhile, combine the sweet potatoes, stock, and coconut milk in a large pot. Bring to a simmer over medium heat and add the lemongrass and zest. Simmer for 15-20 minutes, until the potatoes are tender.

3 Add the reserved butternut squash to the simmering soup. Remove the lemongrass with a slotted spoon and discard.

4 Working in batches in a blender or food processor, puree the soup until smooth.

5 Return the soup to the large pot, reheat and thin it with additional stock if necessary. Add the lime juice, Adjust seasoning to taste. (if soup is too thick, thin out with additional stock or water). Ladle soup into serving bowels and garnish with chopped peanuts (optional) and cilantro.

Number Of Servings:
Number Of Servings:
6

 

 

 

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