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The easiest lemongrass and squash soup
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5 from 4 votes

The easiest lemongrass and squash soup

All quantities are approximate, adjust to taste.
Prep Time2 mins
Cook Time25 mins
Total Time27 mins
Course: Appetizer/Starter
Cuisine: American
Servings: 4
Calories: 179kcal
Author: Caroline's Cooking


  • ½ 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.


I find the easiest way to blend soups like this is with an immersion/stick blender (affiliate link).


Calories: 179kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 5g | Sodium: 46mg | Potassium: 944mg | Fiber: 4g | Sugar: 5g | Vitamin A: 24110IU | Vitamin C: 48.7mg | Calcium: 117mg | Iron: 2.3mg