CrankyCakes

My mother always seems to be away for her February birthday, which is a pretty sensible reaction to late winter in Vermont, really.

So it was late but at last we got together.  My mom loves Korean food and culture and so I was researching a lunch to build around the kimchi that was newly ready when she left this comment here on the blog:

“I feel faint after seeing your latest post on steamed buns.”

So of course I had to make another round of those, and then since the whole Korean theme was sort of blown, I felt free to improvise a soup to use up our last butternut squash – vaguely inspired by the knowledge that there was such a thing as Korean pumpkin porridge.

It was a nice, nibbly sort of lunch – a couple of the buns, some soup, the kimchi, and then a traditional spinach side dish.  Maybe you too have one last squash from the winter CSA and want to give it a whirl.

Butternut Squash-Lemongrass Soup
4 servings

• 1 butternut squash, cut in half, seeded, and roasted for 30 minutes at 400
• 1 – 2 cups mild vegetarian stock (if you’re using storebought, try the “Better than Bouillion” line, which has less of that overly-processed taste than many do)
• 1/2 c. coconut milk
• 1 t. lemongrass paste (I’m sorry – I used the stuff in a tube!), or else 1/2 t. lemon zest, 1 t. lemon juice
• 1 t. chopped ginger
• salt to taste
• toasted hulled squash seeds for garnish (you should roast the ones you scooped from the squash for a snack, but they’re a little too coarse for a pleasant topping)

Once the squash is cool enough to handle, scoop its flesh and 1 c. stock, coconut milk, lemongrass, ginger, and a generous pinch of salt in a blender or food processor.  Adjust its thickness with more stock if you wish, and taste for salt.  Heat until just at a simmer and serve topped with the seeds.