Feel that chill in the air? Yes, it’s officially soup season. Nothing is more satisfying than curling up to a bowl of warm, soupy goodness when the weather starts to get chilly. Check out the recipe we got you: Ingredients (Makes 8 servings): • 1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded • 1 large onion, chopped... • 2 tablespoons unsalted butter • 2 tablespoons olive oil • 1 3/4 pounds kabocha or butternut squash • 2 1/2 cups fresh or frozen corn kernels (10 ounces; from 2 to 3 ears) • 5 cups water • Garnish: cilantro leaves Preparation: 1. Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife. 2. Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat. 3. Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass. 4. Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary. (Recipe from:
www.epicurious.com)