Pumpkin, Corn, and Lemongrass Soup
A silky smooth soup combining the sweetness of kabocha squash and corn with aromatic lemongrass. This Asian-inspired soup is both comforting and elegant, perfect for any season.
Ingredients
- •1 stalk fresh lemongrass stalk
- •1 large onion
- •2 tablespoons unsalted butter
- •2 tablespoons olive oil
- •1¾ pounds kabocha squash
- •2½ cups corn kernels
- •5 cups water
- •¼ cup cilantro leaves
Cooking Instructions
- 1.
Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
3 min
- 2.
Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.
15 min
- 3.
Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.
10 min
- 4.
Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.
15 min