Squash Soup with Lemongrass and Corn

This is a full-flavored simple soup for a fall day, and especially great for the dreary chill that arrives in this part of the northern hemisphere as we shift into late October.  And it’s orange.  That should cheer up nearly anyone.

I roasted and froze corn in August and was happy to use it up in this soup.  Fresh corn would work well too—it might not have the roasty flavor but it would make a smoother puree than the roasted corn.  I think the squash was a Buttercup which was beautifully dry and packed with flavor, it really helped make the soup.  Flavor of squash depends on the variety, the weather, and the soil in which they’re grown, but in general my favorites have been kabocha, buttercup, butternut, delicata, hubbard, jarradale, carnival, and sweet dumpling.

Fresh lemongrass gives an uplifting flavor something like a mixture of lemon, lime zest and freshly mow hay.  It’s best to store it wrapped in foil or plastic to preserve the moisture, but if it does dry out the stalks can still be cooked into sauces or soups then removed before eating.

Lemongrass is apparently easy to grow (they say a stalk of freshly cut lemongrass will root in a glass of water placed in the sun) but I still rely on our fabulous Farmers Market for such treats.  If you cannot find fresh Lemongrass near you try Lemongrass paste—I have not used this particular brand but I have tried another paste that was a decent substitute.  Here is another.  Primal Essence used to make a potent lemongrass liquid concentrate but they no longer do, they seem to have switched to making Tea Concentrates instead.  Silver Cloud Estates makes a Lemongrass Extract—I am also not familiar with this product but it may be worth a try.

Squash Soup with Corn and Lemongrass

Prep Time:  15 minutes

Cook Time: 15 minutes (not including the squash or stock)

Sauté in a soup pan:

2 Tablespoons Olive Oil or Coconut Oil

1 Onion, diced

1 small clove Garlic, minced

Add:

1 cup Corn kernals

Cook for a few minutes then stir in:

1 cup cooked Winter Squash—something flavorful like Kubocha or Buttercup

2 1/2 cups Chicken Stock (this can vary depending how thick you want it to be)

1 stalk of fresh Lemongrass, minced, or a teaspoon of Lemongrass paste or a dash of Lemongrass Extract, or a teaspoon of Lemongrass powder

Salt and Pepper to taste—it depends how much the stock has been seasoned.

Simmer 10-15 minutes, then puree with an immersion blender or in a food processor.

Taste and adjust. 

Serving suggestions:

Cilantro

Green Onions

Lime

A few photos of my sister’s delicious (and gluten free!) shortbread beauties from our recent LOTR fest.  Apparently someone is turning 50 soon…