Curried Squash Soup With Lemongrass and Coconut Milk

By á-4010

Ingredients

• Olive oil
• 1 medium onion, thinly sliced
• Salt
• 2 pounds yellow summer squash, sliced
• 2 teaspoon each minced fresh ginger and garlic
• 1 stalk lemongrass, smashed, cut into 3" long pieces
• 1/2 teaspoon crushed red pepper
• 2 teaspoon curry powder
• 1 cup coconut milk
• Chicken or vegetable broth
• 2 Tablespoons fresh cilantro, chopped for garnish

Preparation

Step 1

In a medium ovenproof pot, heat a thin film of olive oil over medium heat. Add the onion and a pinch of salt and saute until translucent. Add squash, another pinch of salt and saute until tender, being careful not to brown. Add the ginger, garlic and lemongrass and saute until fragrant. Stir in pepper flakes and curry powder and cook until fragrant.

Stir in the coconut milk and enough broth to just cover the vegetables. Cover, reduce heat to very low, and simmer to meld flavors, about 5 minutes.

Remove the lemongrass stalks and puree the soup using a stick or stand blender. Strain through a strainer into a clean pot. Adjust seasoning with salt and freshly ground pepper. Serve hot or cold, garnished with chopped cilantro.