Things that grow together go together: Butternut squash and corn, two of the three Native American soul and soil sisters, get a boost of bracing freshness from lemongrass and cilantro. The combination is velvety and light.
Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife
Cook lemongrass, onion, and 1 tsp 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 tsp salt, and 1/2 tsp pepper and bring to a boil over high heat
Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass
Puree soup in 3 or 4 batches in a blender until very smooth - straining each batch 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.
COOKS' NOTE: Soup can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat over medium heat, stirring occasionally.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 248 | ||
Calories from Fat: 167 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 11.1g | 56 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 10.4mg | 0 % | |
Potassium 470.8mg | 12 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 18.8g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 248
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