Ingredients:

  • 2 kuri squash (about 4 lbs before prep) Butternut squash can be substituted for kuri squash, though kuri squash provides a richer, chestnut-like flavor.
  • 4 medium organic carrots, peeled and cut into 1/4″ rounds
  • 2 Fuji apples, peeled and cut into 1/2″ cubes
  • 2 onions, chopped
  • 1 oz ginger, minced
  • 1 cup Mirin (sake cooking wine)
  • 4.5 cups vegetable stock (Knorr preferred)
  • 4 lemongrass stalks, cut into 1″ pieces
  • 4 makrut lime leaves
  • 3/4 cup half-and-half
  • 2 Tbsp browned butter
  • 2 tsp grapeseed oil or butter (for sautéing)
  • Spices:
  • 1.5 tsp salt (plus more to taste)
  • 1 Tbsp paprika
  • For Serving:
  • Freshly grated Parmesan
  • Chopped parsley
  • 1.5 tsp cumin

Directions:

  1. Preheat oven to 375°F (190°C).
  2. Prepare squash: Cut kuri squash in half and remove seeds. Lightly oil and salt cut sides. Place cut-side down on a parchment-lined baking sheet. Roast for 30-40 minutes until thoroughly tender.
  3. While squash roasts, prep other ingredients: Peel and slice carrots, chop onions, mince ginger, and peel and cube apples. Keep separate.
  4. Prepare lemongrass: Wrap lemongrass in a clean cloth and pound a few times with a metal pestle to release flavor.
  5. Start the soup: Heat a Dutch oven or heavy-bottomed pot over medium-low heat. Add 2 tsp grapeseed oil or butter. Once hot, add carrots, onions, and 1 tsp salt. Sauté for about 5 minutes.
  6. Add apples to the pot. When carrots and onions are slightly browned, add lemongrass, ginger, paprika, and cumin. Sauté for 2-3 minutes, stirring as needed.
  7. Add Mirin and lime leaves. Simmer for 5 minutes.
  8. Add stock and increase heat to medium-high until boiling. Reduce to a low simmer.
  9. Add roasted squash: Scoop squash flesh from skin and add to the soup.
  10. Simmer soup for 15-20 minutes, stirring occasionally. Apples should be tender.
  11. Remove lime leaves and lemongrass.You don’t want to blend these! Blend soup until very smooth.
  12. Return soup to pot. Taste and adjust salt as needed. For more citrus flavor, add 1-2 Tbsp lime juice if desired.
  13. Finish the soup: Stir in half-and-half and browned butter until well blended.
  14. Serve with freshly grated Parmesan and chopped parsley.