It’s squash season!  I have a deep love for anything with butternut squash especially this soup.  I got this recipe from a friend of a friend 4 or 5 years ago and I have no idea where they got it from but it’s definitely a keeper.  It’s a little sweet, a little spicy and so comforting on a damp fall day.  I would call this a thai inspired recipe due to the lemongrass and Sriracha.  I pretty much follow the recipe except I typically halve the mirin just to cut down on the sweetness.  (FYI Mirin is similar to rice wine but much sweeter. It can be found in the Asian section of most grocery stores.)

I took pictures of the cooking process but unfortunately forgot to use a memory card so I just have a few pictures of the finished product.

Oh, a couple more notes:  I used one can of full-fat coconut milk and one can low-fat.  I’ve made it with all low-fat and it still tastes great.  I have never used creme fraiche – I just use sour cream, greek yogurt, or whatever creamy ingredient I have on hand.

Butternut Squash Soup

1 tbsp vegetable oil

2 tbsp minced lemongrass {about 1/2 stalk}

1 tbsp minced ginger

1 tbsp minced garlic

2 tbsp minced onion {white}

1 tbsp Sriracha chile sauce {or another chile sauce that’s garlic-based}

1 cup mirin

1/4 cup rice wine vinegar

2, 14 oz. cans coconut milk

1 large butternut squash: peeled, seeds removed, and cut into 2-inch pieces

2 tbsp soy sauce

1/4 cup cilantro, chopped

Juice of 1 lime

Salt

Garnish:

2 tsp yellow curry powder

1/4 cup creme fraiche

1 lime, peeled, cut into segments

Toasted pumpkin seeds {also known as pepitas}

1.  Make the soup: In a large pot, over medium heat, heat the oil and add the lemongrass, ginger, garlic and onion.  Sweat the vegetables, stirring occasionally for 5 minutes.  Add the Sriracha and stir to incorporate, then add the mirin, rice wine vinegar, coconut milk, butternut squash, soy sauce and cilantro.  Stir, bring to a simmer and cook, covered, until the squash is tender, about 30-45 minutes.

2.  In batches in a blender, puree the soup until smooth.  {For greater consistency, pass through a fine mesh strainer}.  Return the soup to the pot and whisk in the lime juice and salt to taste.

3.  Garnish the soup: whisk the curry into the creme fraiche until incorporated.  Pour the soup into bowls, garnish each with a spoonful of curried creme fraiche, lime segments and toasted pumpkin seeds.