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Squash, Corn, and Lemongrass Soup Recipe

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This recipe for Squash, Corn, and Lemongrass Soup is from The Yaras Family Cookbook Project, 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 fresh lemongrass stalk, root end trimmed, and 1 or 2 outer layers discarded
1 large onion, chopped
2 tablespoons unsalted butter
2 tablespoons olive oil
1 ¾ pounds kabocha or butternut squash
2 ½ cups fresh or frozen corn kernels (10 ounces; from 2 to 3 ears)
5 cups water
Cilantro leaves
Directions:
Directions:
Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.

Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil over high heat.

Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.

Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary. Garnish with cilantro leaves to serve.
Personal Notes:
Personal Notes:
Soup can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat over medium heat, stirring occasionally.

 

 

 

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