How do I prepare the lemongrass for this soup?

To prepare lemongrass for this soup, remove the tough outer layers, cut the stalks into 2-3 inch lengths, and then 'bruise' them to release their aromatic oils before adding to the saucepan.

Why roast the butternut squash instead of boiling it?

Roasting the butternut squash at 425 degreesF with coconut oil and salt caramelizes its natural sugars, intensifying its sweetness and adding depth of flavor to the soup.

What makes this butternut squash soup so creamy?

The luxurious creaminess of this soup comes from blending the roasted butternut squash with a full can of full-fat coconut milk, creating a rich and smooth texture.

Can I make this lemongrass butternut squash soup spicier?

Yes, to add a spicy kick, you can garnish your soup with red chili flakes, as suggested in the recipe, or add a pinch of cayenne pepper during the simmering stage.

How should I store leftover Lemongrass Infused Butternut Squash Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes well for longer storage, up to 1-2 months.

7 years ago

Lemongrass Infused Butternut Squash Soup
[Vegan]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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A bowl of creamy, golden Lemongrass Infused Butternut Squash Soup garnished with fresh cilantro, sesame seeds, and a swirl of coconut cream.

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Lemongrass Infused Butternut Squash Soup [Vegan]

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A bowl of homemade vegan Butternut Squash Soup is a wonderful way to get your body fueled – not only with nutrients, but also with a whole bunch of happiness. If you enjoy cooking, you can have so much fun experimenting with different combinations of vegetables, herbs and spices to create... Read More

Ingredients You Need for Lemongrass Infused Butternut Squash Soup [Vegan]

1 large butternut squash peeled and cut into 1/2 inch cubes
1 teaspoon Himalayan salt divided
4 tablespoons coconut oil liquified and decided
1 yellow onion peeled and chopped
2 stalks of organic celery thinly sliced
2 inches fresh ginger peeled and chopped
2 stalks lemongrass
1 teaspoon ground turmeric
1 can of full fat coconut milk
2 cups of water
1 tablespoon coconut aminos
1 1/2 teaspoons fresh lime juice
sesame seeds cilantro, coconut cream and chilli flakes (if you like it spicy) to garnish

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How to Prepare Lemongrass Infused Butternut Squash Soup [Vegan]

Preheat the oven to 425° F.
Toss the butternut squash with 3 tablespoons of the oil and 1/2 teaspoons salt. Spread on a parchment lined baking sheet and roast for 30 minutes until soft.
In a large saucepan over medium heat, heat the coconut oil. Add the onion and cook until translucent, about 8 minutes, stirring occasionally.
Add the celery, ginger, lemongrass (tough outer layers removed, cut into 2-3 inch lengths and “bruise”) and turmeric and stir to coat everything with the oil. Reduce the heat to medium-low and cook for 10 minutes.
Add the coconut milk, water, aminos and roasted squash,increase the heat to medium.
Bring the soup to a simmer and cook for 10-15 minutes to mingle the flavours.
Remove from heat and allow to cool for 5 min. Then transfer to a high speed blender and blend until smooth, blending in batches if necessary. Add the lime juice and blend again to combine.
Garnish the soup with sesame seeds, chopped cilantro, a drizzle of coconut cream and some red pepper flakes if desired.