Spicy Coconut Lemongrass Squash Soup
This soup is even more savory and warming with all the unique flavors, herbs and spices involved.
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Servings: 6
Calories:
Ingredients
- 32 fl oz vegetable stock
- 2 lemongrass stalks, inner soft part minced
- 1 tablespoon grated ginger
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1/2 yellow onion, diced
- 5 cups chopped butternut squash try frozen to save time
- 1 jalapeno pepper, seeded and diced
- 1 15 oz can white beans, drained and rinsed
- 1 teaspoon salt
- 1 13.5 oz can unsweetened coconut milk I used a "light" version
- 2 limes, zested and juiced with seeds removed
- 1/4 cup chopped cilantro
Instructions
- In a large pot, combine vegetable stock, lemongrass and ginger over medium heat. Allow to simmer while you prepare the other ingredients and execute the next step.
- In a soup pot, heat coconut oil over medium heat then add garlic, onion, butternut squash and jalapeno pepper. Saute until soft, or about 10 minutes.
- Add the stock to the vegetable mixture, cover and bring to a boil. Turn the heat down to medium and simmer for 20 minutes. Add the beans and salt then add coconut milk, cooking for another 2 minutes until they're incorporated and hot. Use an immersion blender to puree the beans to achieve a creamy texture.
- Add the lime zest and juice at the end to brighten the flavor and serve hot with cilantro and additional jalapeno if desired.
Tried this recipe?Mention @champagnenutrition