I love soups and stews, especially during the winter when a piping hot bowl of soup is just the thing to warm me up. I’ve been craving some butternut squash soup for a while now, but I just couldn’t be bothered to drag out the food processor or blender. Yes, I’m lazy like that sometimes. That’s why I picked up a handheld immersion blender.
To try out my new blender, I decided to make a basic butternut squash soup and change it up with some lemongrass, Indian seasonings, and coconut cream instead of heavy cream.
I heated one tablespoon of coconut oil in a large saucepan over medium heat. Once the oil was hot, I sauteed a diced onion, two tablespoons of chopped cilantro, about an inch of sliced lemongrass, two cloves of minced garlic, and one teaspoon each of turmeric, curry, ginger powder, and cumin. I cooked it all for a couple of minutes until the onion started to soften.
Then I added four cups of vegetable broth, four cups of peeled and cubed butternut squash, and one tablespoon of fish sauce for some extra umami. Once the liquid was boiling, I turned the heat down and simmered everything on medium-low for about 15 minutes until the squash softened.
Now comes the fun part! I broke out my new immersion blender and started pureeing my soup. The best way to do this is to hold it on a slight angle and move it slowly around the pot – always keeping it underneath the level of the soup. For the love of everything holy, be careful because the soup is still hot! Only turn the blender on when the blades are completely submerged, and stop before pulling it out of the soup. I started on low then moved up to medium speed. Once it was smooth, I added a cup of coconut cream and mixed it in with the blender. I love that I could make it smooth and velvety all in the same saucepan!
I garnished the soup with a swirl of coconut milk and some chopped cilantro. This was so yummy! I love how the lemongrass brightened and the Indian spices warmed it up at the same time. Now that I don’t have to wash all those extra dishes, you can bet I’ll be making this one again!
Now I’m looking for more stuff to make with my new immersion blender. With the holidays coming, I’m thinking about whipping up some meringue cookies or chopping up pecans for some grain-free pecan pie bars.
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 tablespoons chopped cilantro
- 1 inch length of lemongrass, sliced
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon curry
- 1 teaspoon powdered ginger
- 1 teaspoon cumin
- 4 cups butternut squash, peeled and cubed
- 4 cups vegetable or chicken broth
- 1 tablespoon fish sauce (optional)
- 1 cup coconut cream
- Heat coconut oil over medium heat in large saucepan. Saute onion, cilantro, lemongrass, garlic, turmeric, curry, ginger, and cumin for 2-3 minutes.
- Add butternut squash, vegetable broth, and fish sauce, and bring to a boil. Turn heat down and cook on medium-low until butternut squash is well-cooked and soft, about 15 minutes.
- Puree contents of saucepan until smooth, using either an immersion blender directly in the pot or by transferring contents into a blender.
- Add coconut cream and blend until well-mixed.
- Garnish with a little swirl of coconut milk and chopped cilantro.
- Use vegetable broth and omit fish sauce for vegan/vegetarian option.