We have a bumper crop of this gorgeous heirloom squash called Galeux d’Eysines. The name means “embroidered with warts from Eysines (a small town in France). ” These warts are actually produced from the sugar in the squash.
Mike grew squash because we eat it often-roasted, on salad greens and in soups. I made this fabulous Coconut and Lemon grass soup last week–the perfect transition from Summer to Fall. The coconut and lemon grass are reminiscent of a tropical, beach-y meal. There is nothing more “Fall” than creamy smooth squash.
While I used our Galeux d’Eysines, you can use any variety of winter squash or pumpkin for this soup. To make your life easy, pick up a package of pre-cut and peeled butternut squash in the produce department.
Lemon grass add a light citrus flavor to the soup, balancing the richness of the coconut milk and squash. You can find fresh lemon grass in the produce department. Find a great guide on the use of lemon grass here. I could not find fresh lemon grass, but found prepared lemon grass, in a tube, in the produce department at Wegmans. Use either option–although the tube option is quick and easy to use!
This soup cooks quick and freezes great. The recipe below serves 4. Serve with some garlic Naan or a baguette.
3 cups squash–peeled, cut into 2-3″ chunks (any variety, butternut, acorn, pumpkin)
1 tablespoon EVOO
Salt and pepper
2 tablespoon unsalted butter
1 shallot, diced
1 whole jalapeno
1 inch of fresh ginger root, peeled and diced
1-2 stalks of fresh lemon grass, yellow/fleshy section, chopped OR 2 tablespoons of prepared lemon grass (in a tube, source: Wegman’s produce department)
15 oz can of coconut milk
1 cup vegetable broth
Preheat oven to 400F. Place squash chunks in a large baking dish, toss with olive oil and salt/pepper.
Bake for 30 minutes or until it is soft, with some brown caramelized edges.
After squash is cooked, remove form oven and put aside.
Melt 2 tablespoons butter in a large pot. Add to butter shallots and ginger, cooking over medium heat and stirring constantly for 2-3 minutes until shallots are translucent and ginger is fragrant.
Add WHOLE jalapeno and lemon grass, stir. Cook 2-3 more minutes.
Add cooked squash, stir.
De-glaze the pan with can of coconut milk and vegetable broth. Bring to a boil.
Cover and reduce heat. Simmer for 30-45 minutes, stirring occasionally.
Using an immersion blender, puree in pot until smooth. Or, puree in a blender in batches.
Top with fresh cilantro and serve immediately.