Curried Butternut &
Lemongrass Soup
Homemade soup is a treat and is always worth the effort. Serve this soup either right from a tureen at the table or in small cups at a cocktail party where guests can sip rather than use a spoon.
Ingredients:
- 3 lbs. butternut squash, peeled and cubed
- 2 cloves of garlic, finely chopped
- 8 C. chicken stock (warmed)
- 2 Tbs. butter
- 4 Tbs. flour
- 2 tsp. curry powder
- ½ tsp. of chili powder
- 2 stalks fresh lemongrass
- 1 can of coconut milk (12 or 14 oz)
- 2 Tbs. soy sauce
- Salt & white pepper
- Chopped fresh cilantro
- ½ C grated parmesan cheese
Directions:
Steam the butternut squash and garlic until soft. Let cool for about 10-15 minutes and then puree in food processor with a little bit of chicken stock.
Melt the butter in a stock pot and whisk in the flour. Add the curry powder, chili powder, and lemongrass. Stir for about a minute and add the remaining chicken stock. Bring to a boil. Stir in the pureed butternut squash and garlic and cook on high for 5 minutes until all of the flavors marry. Let cool and once cooled, remove the lemongrass and add soy sauce, coconut milk and salt & pepper to taste.
Garnish with fresh, chopped cilantro, a bit of fresh cream or even some fresh lump crab.
Serves 8 dinner-size portions or 32 small, 3 oz servings.
Preparation time: 45 minutes
Cooking time: 45 minutes
Accompany with:
Irony Napa Valley Chardonnay