Creamy Kabocha Squash Soup with Lemongrass

The lemongrass and Kaffir lime leaves add a citrusy fragrance to this soup.

1 tablespoon grapeseed or other flavorless oil
2 stalks lemongrass, tough outer leaves removed, tender parts crushed
1 ½” piece of ginger, sliced and crushed
1 clove garlic, crushed
2 Kaffir lime leaves
½ bunch cilantro stems, thoroughly washed
3 cups Kabocha squash, rind and seeds removed, and cut into 1” pieces
½ teaspoon Thai red curry paste
2 cups light coconut milk 
2 cups water
chopped cilantro or thinly julienned kaffir lime leaves, for garnish

Heat oil in a large saucepan over medium heat.  Add lemongrass, ginger and garlic, and cook until slightly browned, about 3-4 minutes.  Add Kaffir lime leaves, cilantro stems, Kabocha squash, and red curry paste. Cook for 2-3 minutes until fragrant.  Add coconut milk and water.  Bring to a boil, reduce to low and simmer, covered, for 15 minutes.  Turn off heat and leave on stove for ½ hour to allow flavors to meld.

Remove ginger, garlic, lime leaves, and cilantro stems.  Puree soup in blender or food processor. Garnish with chopped cilantro or kaffir lime leaves. Serve warm or cold.

This printable recipe is from Jeanette's Healthy Living.