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Winter Squash Soup With Lemon Grass And Coconut Milk

A home-style Winter Squash Soup With Lemon Grass And Coconut Milk made with Peanut Oil, Butternut Squash, Vegetable Stock, and Unsweetened Coconut Milk. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 2 1/2 lb
• 6 cup
• 1 cup

Method (preview)

1. 1

   Warm the oil in a soup pot over medium heat.

2. 2

   Add squash, onion, half the minced chiles, and the lemongrass and garlic.

3. 3

   Cook 10 minutes, stirring occasionally.

4. 4

   Add stock and spice bag.

5. 5

   Bring to boil.

6. 6

   Reduce heat to low and simmer soup, partially covered, until squash is tender, about 30 minutes.

7. 7

   Remove spice bag.

8. 8

   Puree soup, then return it to heat and stir in coconut milk.

9. 9

   Heat thoroughly.

10. 10

    Add salt and lime juice.

11. 11

    Stir in herbs and remaining minced chile and serve.