Pumpkin, Corn, And Lemongrass Soup – a delicious recipe with root, onion, unsalted butter, olive oil, butternut squash, corn. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
2
Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.
3
Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.
4
Puree soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.
1686
kcal
Calories
175
g
Fat
35
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded, 1 large onion, chopped, 2 tablespoons unsalted butter, 2 tablespoons olive oil, and more.
Yes, Pumpkin, Corn, And Lemongrass Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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