Recipe: Winter Squash Soup with Lemon Grass and Coconut Milk

Winter Squash Soup with Lemon Grass and Coconut Milk

3 slices fresh ginger -- (1/4-in.)
1 cinnamon stick -- (3-in.)
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon cardamom seeds
4 cloves
1 tablespoon peanut oil
2 1/2 pounds peeled seeded butternut squash coarsely chopped -- (4 c.)
1 large onion -- diced
2 jalape o chiles -- minced, divided
Tender middle section from 1 lemon- -- minced
grass stalk
1 large garlic clove -- crushed
6 cups vegetable -- (or chicken) stock
1 cup unsweetened coconut milk -- (see Note)
Salt to taste
Juice from 2 limes
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint

This sweetly fragrant soup is adapted from Madison's vegetarian book. To peel the squash, first cut it in half crosswise, then place the pieces cut side down on a cutting board. Use a small sharp knife to cut the peel away, working from the top of the squash down to the cutting board.

Note: Coconut milk is a canned product, not the liquid in a fresh coconut. It can be found at most supermarkets, either with the Asian foods or with the canned milk.

In cloth spice bag or piece of cheesecloth, tie ginger, cinnamon, coriander, cumin, cardamom and cloves. Warm the oil in a soup pot over medium heat. Add squash, onion, half the minced chiles, and the lemongrass and garlic. Cook 10 minutes, stirring occasionally. Add stock and spice bag. Bring to boil. Reduce heat to low and simmer soup, partially covered, until squash is tender, about 30 minutes. Remove spice bag.

Puree soup, then return it to heat and stir in coconut milk. Heat thoroughly. Add salt and lime juice. Stir in herbs and remaining minced chile and serve.

Makes 2 quarts; 4 to 6 servings
Recipe By: Vegetarian Cooking for Everyone (adapted) by D. Madison