This is one of my favourite ‘one pot’ winter warmers. The lemongrass adds an aromatic freshness to the dish, which is perfect for warding off those winter chills.
I like to garnish it with deep fried sage and serve it with a Parmesan encrusted crostini, but it works equally well garnished with fresh cilantro or sour cream and fresh chives.
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
1 3/4 pounds butternut squash
33 3/4 ounces of chicken broth (2 cans)
Step 1: Use the back of a heavy knife or pan to smash up the lemongrass stalks.
Step 2: Place the olive oil in a large pot and cook the lemongrass and onions over a medium heat for around 8-10 minutes, until softened. Add in the butternut squash and chicken broth and bring to the boil, once boiling reduce to a simmer for 15 minutes, or until the squash is soft.
Step 3: Remove the lemongrass stalks and using a stick blender, Purée until smooth, strain the coarse bits through a fine mesh strainer. Season with salt and pepper to taste.
Step 4: Pour the soup into individual bowls and topped with the garnish of your choice.