This lemongrass and squash soup really is one of the easiest things to make, but it's packed with wonderfully smooth tasty flavor. Perfect for a cold day.
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Soup is something that is so comforting in cold weather, and has the ability to warm you inside and out. It's something we love for lunch, but also makes a great appetizer, even for a special meal.
Plus, something like this lemongrass and squash soup is really the easiest thing ever and so, so delicious. You'll manage to impress whoever you serve it to when you say you made it yourself from scratch, and you don't need to admit how easy it was.
How to make this easy squash soup
To make this lemongrass and squash soup, all you need is onion, squash, lemongrass, ginger, stock and coconut milk, and if you use pre-cut squash and prepared lemongrass and ginger, the only thing you need to cut is the onion.
It follows the typical soup-making format:
- Cook the onions a little to soften it and bring out the sweetness.
- Add the squash and mix.
- Once they soften a little, add the spice, stock and leave it to bubble.
- Once the vegetables are cooked, blend it then add a little coconut milk for extra silky-smooth creaminess.
It really is so easy to make, but the flavor is fantastic - I made it after dinner one night and even on a full stomach I had to stop myself from diving in!
Squash soup is to me one that is always good anyway, it has a great comforting warmth and smoothness to it, but the bit of lemongrass in there really helps lift it to something great. It adds both a citrus tang and lightens it slightly, but still with the creaminess and earthiness from the squash. The coconut milk helps round it off with an extra smooth, creamy flavor and texture.
So simple, but truly delicious as well.
What kind of squash is best?
I have left it a little vague on what kind of squash you use as I think you can use a few. I used red kuri squash the first time I made it as that's what I had, then butternut the next time. I'd say any relatively sweet kind would be good.
As I say to make things really easy on yourself, using pre-cut squash makes things a whole lot easier. The quantities of everything are more of a guide than a rule as you can vary them to taste, but they do give a lovely consistency and flavor to have as a base to work with.
If you're looking for other comforting soup ideas, then why not try tom kha gai, a classic Thai soup made with chicken and coconut milk, or a comforting wild mushroom soup that follows a similar process to this one (and is also easy). Minnesota wild rice soup would also be a great comforting option.
This squash soup is so delicious, it's sure to warm you up, and the fact it's both easy and healthy are definitely great bonuses too.
Try these other tasty squash soups:
- Delicata squash soup with curried chickpeas and onions
- Roasted apple and acorn squash soup
- Butternut squash soup with apple, sage and thyme
- Plus get more comforting ideas in the fall recipes archives.
The easiest lemongrass and squash soup
Ingredients
- ½ onion large or 1 small
- 2 lb squash 900g, butternut, red kuri or buttercup suggested - peeled and de-seeded
- 1 tablespoon vegetable oil
- 1 tablespoon lemongrass pureed - I used pre-prepared, pos more depending on squash used
- 1 teaspoon ginger pureed/grated
- 2 cups light stock 480ml
- 3 tablespoon coconut milk
Instructions
- Cut the onion into a relatively small dice and chop the squash into roughly bite-sized pieces.
- Heat the oil slightly in a pan and add the onion. Cook for 2-3 minutes over a medium-high heat until it is starting to become translucent. Be careful not to let it brown (don't have the oil too hot before you add the onion and turn down the heat if it looks like it is browning).
- Add the squash, stir so they take on a little of the oil and then turn down the heat and cover the pan. Allow the squash to cook, stirring every 2-3minutes for around 10 minutes.
- Add the lemongrass and ginger, stir them through, then add the stock. Increase the heat and cover to bring to a boil then reduce the heat to a simmer.
- Allow to cook for around 10 minutes - the exact time will depend on the squash and how big your chunks are - until the squash is tender when you test it with a knife.
- Blend the soup then stir through the coconut milk.
Notes
Nutrition
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Liz says
Where do I purchase lemongrass and ginger puréed?
Caroline's Cooking says
You can find it in larger supermarkets - it's usually kept in the refrigerated section near fresh herbs, but it can vary by supermarket. If you can't find there, sometimes you'll also find them in the Asian ingredients section (though I sometimes find the ones there have more added ingredients as preservative).
Judi Graber says
I love those packages of squash especially because they are so hard to cut! Lemongrass is a different ingredient to add but I'm sure balances well with the squash.
Caroline's Cooking says
Thanks Judi, it does and the smell is so good as it cooks.
Ginger says
Beautiful - so simple, and yet what an amazing combination of flavours! Thanks for sharing, Caroline 🙂
Andrea | Cooking with a Wallflower says
I love the flavor of lemongrass, especially in a coconut milk based soup! So this is the perfect recipe for me to try!
Caroline's Cooking says
Thanks, I hope you do and enjoy it!
Natalie says
Lemongrass is one of my favourite flavours. This soup sounds like the perfect comforting dish for a cold night.
Caroline's Cooking says
Thanks Natalie, it certainly is great on a cold day!
Caroline's Cooking says
Thanks Kristen!
linda says
Looks really tasty with lemongrass and so creamy. A hearty, comforting soup! 🙂
Caroline's Cooking says
Thanks Linda, indeed it is!
Ashley says
I tend to avoid butternut squash because it is so ungainly to cutup and peel when it is raw. I didn't know you could buy it pre-cut! This soup looks lovely and you are right, soup definitely deserves a place on the valentines day menu!
Caroline's Cooking says
Thanks Ashley. I understand, the pre-cut makes things easier and this soup does does indeed deserve it's place on the table!
Jenny says
This soup looks so good! I love squash soup. I have tried a few different versions, but never with lemongrass in it. I can imagine it is very refreshing and flavorful. I will keep this in mind next time I have a squash!
Caroline's Cooking says
It is indeed, Jenny - I hope you'll give it a try and enjoy!
KC the Kitchen Chopper says
Can you believe that I've never used lemongrass before. This sounds amazing and I'm buying lemongrass the next time I shop. YUM!
Caroline's Cooking says
You must give it a try, KC, it's great in so many things, this soup included!
Jade @ Jonesin' For Taste says
I love simple soup recipes! They are perfect pairings on a busy night with sandwiches or a salad.
Caroline's Cooking says
Absolutely - as part of a busy night's dinner or for lunch, it would be great so many times.
Christie says
That DOES look so easy. I love the combination of the squash the lemongrass. Going #onthemenu soon.
Caroline's Cooking says
It really is, and so fresh-tasting but still comforting - enjoy!
Amanda E says
I think the lemongrass paste is my favorite of the gourmet gardens collection - simply fantastic and so easy to use!
Caroline's Cooking says
I agree of what I have tried - I use it a lot, actually, it's great in my chicken satay sauce which we had a lot over the summer. I still have a couple more to try mind you!
Wendy, A Day in the Life on the Farm says
What wonderful flavors in this soup. Can't wait to try it.
Caroline's Cooking says
Thanks Wendy, hope you like it, it's so tasty.
Debra Eliotseats says
So pinning this. With so much butternut in the freezer, I am looking for a different take on the ubiquitous creamed soup. Love the flavor profile. Great recipe.
Caroline's Cooking says
Thanks Debra, it's so simple but lovely flavors. Hope you enjoy.