• 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 and white pepper
  • Chopped fresh cilantro
  • ½ c. grated parmesan cheese


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.