Butternut Squash and Lemongrass Coconut Noodle Soup
Yield: 4 people
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.