This week Nat and I will be sharing some of our favourite fall/Thanksgiving themed recipes to help you get prepared for the holidays. Today I am adding a new twist on traditional squash soup, by adding corn and lemongrass, and garnishing the soup with spiced pumpkin seeds. This sweet and warming soup will be a perfect starter at your Thanksgiving table. Don’t miss out on our other favourite recipes this week to complete your Thanksgiving celebrations.
I should also let you know that this Butternut Squash, Corn, and Lemongrass Soup with Spiced Pumpkin Seeds was enjoyed by my little girl at home. I think this recipe will be a hit with anybody at your kitchen table, including the kiddos! Hope you get the chance to try it! Enjoy!
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- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 fresh lemongrass stalk, split down the middle and outer layer discarded
- 1 large onion, chopped
- 2 large garlic cloves, minced
- 1 inch fresh ginger, peeled and finely chopped, about 2 teaspoons
- 2 pounds butternut squash (about one small to medium squash), peeled, seeded, roasted, and mashed
- 1 cup corn kernels, cooked
- 5 cups vegetable or chicken broth
- 1 teaspoon chili powder
- 1 teaspoon salt
- Freshly ground black pepper
- Fresh cilantro leaves, to serve
- FOR THE SEEDS:
- 1 cup raw green pumpkin seeds (pepitas)
- 1 tablespoon olive oil
- ½ teaspoon garlic seasoning
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon smoked paprika
- To make the pumpkin seeds: Preheat the oven to 350°F. Toss the seeds with the olive oil and spices. Spread onto a sheet pan and bake until toasted, about 10 minutes. Cooled pumpkin seeds can be stored in an airtight container for up to 4 weeks.
- To make the soup, melt the butter and oil in a Dutch oven or heavy pot set over medium heat. When hot, add lemongrass, onion, garlic, and ginger. Cook until onion has softened, about 6 to 8 minutes.
- Pour in the broth and add the chili powder, salt, and a generous quantity of black pepper and bring to a boil. Now add the corn and butternut squash. Continue on a simmer for 15 minutes.
- Remove and discard the lemongrass. Puree the soup in a blender in small batches, being careful to hold down the lid with a folded towel. Taste and add additional salt and pepper if necessary. Serve sprinkled with spiced pumpkin seeds.