Roasted Butternut Squash Soup with Orange & Lemongrass

by Marika Roseberg
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Yields6 Servings
 50 g butter
 1 medium onion
 2 garlic cloves
 3 cm piece of ginger
 2 stalks of lemongrass
 1 kg butternut squash
 5 sprigs of fresh thyme
 1 orange (zest & juice)
 1 l chicken or vegetable broth
 300 ml full fat coconut milk
 2 tbsp olive oil
 salt & pepper
1

Preheat oven to 200°C. Peel & dice butternut squash and place it on a baking tray. Season with salt & pepper, add thyme, drizzle with olive oil and roast for 35-40 Minutes or until squash is soft and has golden edges.

2

In a large stock pot melt butter. Add minced onion, garlic, ginger, lemongrass and sautée for 1 Minute. Add orange zest, orange juice and simmer for another Minute.

3

Add broth, roasted pumpkins, coconut milk and bring it to boil. Blend until smooth and serve with a drizzle of coconut milk and croutons or roasted pumpkin seeds.

Ingredients

 50 g butter
 1 medium onion
 2 garlic cloves
 3 cm piece of ginger
 2 stalks of lemongrass
 1 kg butternut squash
 5 sprigs of fresh thyme
 1 orange (zest & juice)
 1 l chicken or vegetable broth
 300 ml full fat coconut milk
 2 tbsp olive oil
 salt & pepper

Directions

1

Preheat oven to 200°C. Peel & dice butternut squash and place it on a baking tray. Season with salt & pepper, add thyme, drizzle with olive oil and roast for 35-40 Minutes or until squash is soft and has golden edges.

2

In a large stock pot melt butter. Add minced onion, garlic, ginger, lemongrass and sautée for 1 Minute. Add orange zest, orange juice and simmer for another Minute.

3

Add broth, roasted pumpkins, coconut milk and bring it to boil. Blend until smooth and serve with a drizzle of coconut milk and croutons or roasted pumpkin seeds.

Roasted Butternut Squash Soup with Orange & Lemongrass

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