Pumpkin, Corn, and Lemongrass Soup

Soup can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat over medium heat, stirring occasionally.
Pumpkin, Corn, and Lemongrass Soup
Pumpkin, Corn, and Lemongrass Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 3/4

    pounds kabocha or butternut squash

  • 2 1/2

    cups fresh or frozen corn kernels (10 ounces; from 2 to 3 ears)

  • 5

    cups water

  • Garnish: cilantro leaves

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 1/2 teaspoons salt, and 1/2 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.

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