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Butternut Squash Soup
Description: Delicate Butternut Squash soup infused with lemon grass and coconut milk.
Qty Measure Ingredient
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1 Each Butternut Squash, peeled and seeded
1 Large Yellow onion, chopped
4 Each Carrots, chopped
3 Each Celery sticks, chopped
2 Large Zucchini, chopped
2 Large Lemon grass sticks
1 Can Coconut milk
1 Quart Chicken or Vegetable Stock
1 Bunch Fresh Cilantro
2 Tablespoon Extra virgin olive oil
1 Cup Toasted coconut shavings
1 Tablespoon Butter
1 Cup White Wine (good quality)
Instructions: In a large Pot, at medium high heat add the butter and extra virgin olive oil.
Add the onions, celery, carrots, zucchini, lemon grass, butternut squash, Sautee all the vegetables until golden brown .
Add the white wine, let simmer for a minute or two.
Add the chicken stock. let simmer until all vegetables are soft.
Disregard the lemon grass.
Place the vegetables and chicken stock in a blender, while mixing add some of the coconut milk until creamy consistency.
Repeat last step until all vegetables are blended.
Bring the mixture to a simmer for 5 minutes.
Serve with a sprig of cilantro and a spoonful of coconut shavings.
Serves: 8-10
Prep Time: 15 min.
Cook Time: 15 min
Total Time: 30 min