Lemongrass Scented Butternut Squash Soup

1. 1

   Place the squash, apple, lemongrass, ginger and stock in a stock pot. Bring to a boil, then reduce to a simmer for about 20-25 minutes or until squash is fork tender.

2. 2

   Let the mixture cool for about 5-10 minutes. It should still be warm, but not hot. Pick out the lemongrass stalks. Puree using an immersion blender. Reheat to desired temperature when ready to serve.

3. 3

   Spoon soup into bowls. Pour 1-2 tablespoons of coconut milk in each bowl before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.