Butternut Squash and Lemongrass Coconut Noodle Soup
The chilly days are here and its time to embrace all the comfort food! This butternut squash and lemongrass Coconut noodle soup celebrates our farm fall harvest. It features so much local goodness such as butternut squash, lemongrass, garlic, fresh herbs, green onions and even our own chilli peppers. This delicious heartwarming soup is not only simple to make but a minimal waste recipe. When pureeing soups, there is so many parts of vegetables and herbs that become edible. The skin on butternut squash roasts tender and can be pureed quite smooth. Stems from herbs and skin on ginger elevate the flavour of a dish and are nutrient pact. I promise you that this soup will become a favourite. Add your favourite noodle or substitute noodles for your favourite rice.
Butternut Squash and Lemongrass Coconut Noodle Soup
Materials
- 1 small butternut squash
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- 1 tbsp coconut oil
- 2 stalks lemongrass with green stems finely sliced
- 1 tbsp minced ginger unpeeled
- 1 tbsp minced garlic
- 1 tbsp red thai chilli paste
- 400 mL coconut milk
- 200 g spinach or rice noodles cooked as per package directions
Garnish
- 2 green onions thinly sliced reserve green stems
- 1/4 cup cilantro leaves finely chop stems and reserve
- fresh mint leaves
- fresh basil leaves finely chop stems and reserve
- red and green Thai chillies thinly sliced
Instructions
- Preheat oven to 400 F and line a baking sheet with parchment paper.
- Wash and dry squash. Trim each end of squash and cut in half lengthwise. Remove seeds and place on baking sheet cut side up. Leave skin on. Drizzle each with olive oil and season with salt and pepper.
- Roast in preheat oven for 20-25 minutes until squash is fork tender.
- In a large pot, heat coconut oil over medium heat. Add lemongrass, green stems from onions, cilantro and basil stems, ginger, garlic and saute for 1 minute.
- Add chilli paste and saute for an additional minute.
- Add in cooked squashed and saute for 1 minute breaking down with spoon.
- Stir in coconut milk with 1 1/2 cup of water and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Using an immersion blender or blender, puree soup until creamy.
- Divide cooked noodles in bowls and top with soup.
- Garnish with herbs, green onions and chillies.
