Fall and winter are the seasons for comforting and warm soups. I love to make soups and stews as I can add a lot of different kinds of vegetables. Many people who love to cook would already know how to make pumpkin/squash soup or carrot soup. The basic recipe is terrific on its own. But why not get a little more creative and infuse this soup with some Thai flavours with coconut milk and lemongrass? This is my Butternut Squash and Carrot Soup with an Asian twist!

Thai-Style Squash and Carrot Soup

Ingredients:

1 tbsp Olive oil or coconut oil
1 tbsp butter
¼ butternut squash, peeled and diced
3 carrots, peeled and diced
1 medium onion, diced
2 lemongrass, lightly bruised with the back of a knife
1 medium knob of ginger, peeled and grated; reserve juice
1 bay leaf
700ml chicken or vegetable broth
1 small tin coconut milk
1 lime, zested
small bunch of chives
salt and white pepper to taste

Directions

1. In a big soup pot, add olive oil and butter. Add in chopped squash, carrots and onions and sauté for 5 minutes.
2. Use the back of the knife to tap on the lemongrass stalks to release their oil.  Add into the pot along with the grated ginger and its juice and bay leaf.
3. Stir to combine and cook for 2 more minutes. Add in chicken or vegetable broth. Bring to a boil and turn down the heat to medium-low. Let the soup simmer for 20 minutes with the cover on.
4. Take out lemongrass and bay leaf. Blend the soup with a hand-held blender or processor until smooth.
5. Add in coconut milk and season with salt and white pepper.
6. Serve in bowls and top with chopped chives and grated lime zest. Add a squeeze of lime for a more refreshing taste.

Check out my recipe page for more healthy and delicious options.