Spicy Coconut Lemongrass Squash Soup

 

32 fl oz vegetable stock

2 lemongrass stalks, inner soft part minced

1 T. grated ginger

1 T. coconut oil

2 cloves garlic, minced

1/2 yellow onion, diced

5 cups chopped butternut squash try frozen to save time

1 jalapeno pepper, seeded and diced

1 15 oz can white beans, drained and rinsed

1 tsp. salt

1 13.5 oz can unsweetened coconut milk I used a “light” version

2 limes, zested and juiced with seeds removed

1/4 cup chopped cilantro

 

In a large pot, combine vegetable stock, lemongrass and ginger over medium heat. Allow to simmer while you prepare the other ingredients and execute the next step. In a soup pot, heat coconut oil over medium heat then add garlic, onion, butternut squash and jalapeno pepper. Sauté until soft, or about 10 minutes. Add the stock to the vegetable mixture, cover and bring to a boil. Turn the heat down to medium and simmer for 20 minutes. Add the beans and salt then add coconut milk, cooking for another 2 minutes until they’re incorporated and hot. Use an immersion blender to puree the beans to achieve a creamy texture. Add the lime zest and juice at the end to brighten the flavor and serve hot with cilantro and additional jalapeno if desired.