Squash, corn, and lemongrass soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer leaves discarded1 large onion, chopped4 cups peeled, cubed, seeded butternut squash2 1/2 cups fresh or frozen corn kernels5 cups watergarnish: cilantro
Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
Cook lemongrass and onion over LOW heat with 2-3 tablespoons of water until onion has softened (8-10 minutes). Add squash, corn, water and salt and 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.
Puree soup until very smooth. Season with salt and pepper and reheat if necessary.
Number of Servings: 6
Recipe submitted by SparkPeople user LESSTHANZERO.
Cook lemongrass and onion over LOW heat with 2-3 tablespoons of water until onion has softened (8-10 minutes). Add squash, corn, water and salt and 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.
Puree soup until very smooth. Season with salt and pepper and reheat if necessary.
Number of Servings: 6
Recipe submitted by SparkPeople user LESSTHANZERO.
Nutritional Info Amount Per Serving
- Calories: 131.1
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 336.1 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 2.4 g
- Protein: 3.8 g
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