Wednesday, November 15, 2006
Acorn Squash Soup with Lemon Grass
1 Acorn Squash, seeded and baked
1 leek whites, sliced
1 inch fresh ginger, grated
1/4 cup lemon grass, chopped
3-4 cups broth
2 tbs olive oil
Salt and Pepper to taste
Sauté leeks in a soup pot until soft. Add ginger and lemon grass. On medium heat, mix in baked squash and add broth. Bring to a gentle boil. Remove from heat and let cool. Using an immersion blender or in a food processor, purée soup. Serve hot or cold. Garnish with creme fraiche.
This image has the soup garnished with Roasted Red Pepper Soup on the left and Roasted Garlic Ancho Chili Paste on the right.
Lemon grass is available in a variety of stores. Chopped and frozen lemon grass is available in the freezer section at Dino's Grocery Mart on Notre Dame.