Squash Soup 1: Coconut and Lemon grass

We have a bumper crop of this gorgeous heirloom squash called Galeux d'Eysines. The name means "embroidered with warts from Eysines (a small town in France). " These warts are actually produced from the sugar in the squash.

Mike grew squash because we eat it often-roasted, on salad greens and in soups. I made this fabulous Coconut and Lemon grass soup last week--the perfect transition from Summer to Fall. The coconut and lemon grass are reminiscent of a tropical, beach-y meal. There is nothing more "Fall" than creamy smooth squash.

While I used our Galeux d'Eysines, you can use any variety of winter squash or pumpkin for this soup. To make your life easy, pick up a package of pre-cut and peeled butternut squash in the produce department.

Lemon grass add a light citrus flavor to the soup, balancing the richness of the coconut milk and squash. You can find fresh lemon grass in the produce department. Find a great guide on the use of lemon grass here. I could not find fresh lemon grass, but found prepared lemon grass, in a tube, in the produce department at Wegmans. Use either option--although the tube option is quick and easy to use!

This soup cooks quick and freezes great. The recipe below serves 4. Serve with some garlic Naan or a baguette.

The ingredients:

3 cups squash--peeled, cut into 2-3" chunks (any variety, butternut, acorn, pumpkin)

1 tablespoon EVOO

Salt and pepper

2 tablespoon unsalted butter

1 shallot, diced

1 whole jalapeno

1 inch of fresh ginger root, peeled and diced

1-2 stalks of fresh lemon grass, yellow/fleshy section, chopped OR 2 tablespoons of prepared lemon grass (in a tube, source: Wegman's produce department)

15 oz can of coconut milk

1 cup vegetable broth

Fresh cilantro

Get soup-y

Preheat oven to 400F. Place squash chunks in a large baking dish, toss with olive oil and salt/pepper.

Bake for 30 minutes or until it is soft, with some brown caramelized edges.

After squash is cooked, remove form oven and put aside.

Melt 2 tablespoons butter in a large pot. Add to butter shallots and ginger, cooking over medium heat and stirring constantly for 2-3 minutes until shallots are translucent and ginger is fragrant.

Add WHOLE jalapeno and lemon grass, stir. Cook 2-3 more minutes.

Add cooked squash, stir.

De-glaze the pan with can of coconut milk and vegetable broth. Bring to a boil.

Cover and reduce heat. Simmer for 30-45 minutes, stirring occasionally.

Remove jalapeno.

Using an immersion blender, puree in pot until smooth. Or, puree in a blender in batches.

Top with fresh cilantro and serve immediately.