I’m going to be posting a lot of soup recipes this week because it’s cold and dreary here, and soup is a go-to remedy for winter chills/ blues. At first glance, this soup is beautiful, but the recipe for it is weird. Lemongrass + squash + corn = wtf? Well, I’m here to tell you that I have good premonitions, and I’m 99% sure that if you follow the directions and don’t screw it up like you always do, it’ll be good. Kidding, readers, kidding. You are good cooks, and you should suggest that someone make this for you so you can rest your feet for a hot minute. I recommend eating this while wearing wool socks; something about that sounds really good to me. xo, m
Pumpkin (or another orange squash) and lemongrass soup
1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded
1 large onion, chopped
2 tablespoons unsalted butter
2 tablespoons olive oil
1 3/4 lb kabocha or butternut squash, peeled, seeded, and cut into 1-inch pieces (4 cups)
2 1/2 cups fresh or frozen corn kernels (10 oz; from 2 to 3 ears)
5 cups water
cilantro leaves for garnish
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 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.
Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.
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.
Soup can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat over medium heat, stirring occasionally.