Soup is something that is so comforting in cold weather, and has the ability to warm you inside and out. It might not be the first thing you think of for a Valentine’s day menu, but given how cold it can still be in February, here at least, it’s a pretty good choice. Plus, something like this lemongrass and squash soup is really the easiest thing ever and so, so delicious. You’ll manage to impress your date when you say you made it yourself from scratch, and you don’t need to admit how easy it was.
How it’s made
To make this lemongrass and squash soup, all you need is onion, squash, lemongrass, ginger, stock and coconut milk, and if you use Mann‘s pre-cut squash and Gourmet Garden‘s prepared lemongrass and ginger, the only thing you need to cut is the onion. It follows the typical soup-making format of cooking the onions a little, adding the squash then 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.
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, but 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. 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.
- 1/2 onion large or 1 small
- 2 lb squash 900g, butternut, red kuri or buttercup suggested - peeled and de-seeded
- 1 tbsp vegetable oil
- 1 tbsp lemongrass pureed - I used pre-prepared, pos more depending on squash used
- 1 tsp ginger pureed/grated
- 2 cups light stock 480ml
- 3 tbsp coconut milk
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.
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