Comment on Butternut Squash Soup by Jeanine Donofrio

Squashfit- Squash Training & Fitness Coach

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Hi Arielle, here is that recipe (it’s also very similar to this one:

2 tablespoons coconut oil
1 large onion, chopped
3 garlic cloves, chopped
2 4-inch pieces of lemongrass
2 tablespoons red curry paste
One (2-pound) butternut squash, cubed
1 (14-ounce) can full fat coconut milk
4 cups vegetable broth
Sea salt and freshly ground black pepper

Heat a large pot to medium and add the coconut oil. Add the onion and generous pinches of salt and pepper. Smash the lemongrass (using the back of your knife) then add it whole to the pot along with the garlic, and curry paste. Cook until the onions are transluscent, then add the butternut squash cubes, another pinch of salt, and stir.

Reduce heat to a simmer. Add the coconut milk and vegetable broth. Cover and simmer, stirring occasionally, until the squash is very soft. (40-60 minutes depending on your squash).

Remove large lemongrass pieces and pour everything into a high speed blender (you may have to work in batches), and puree until smooth. Taste and adjust seasonings.

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