SippitySup

Soup is practically perfect. It’s a naturally flexible, friendly kind of food. If soup was a movie-star, she would certainly play the hero. This Carrot and Squash Soup with Ginger and Lemongrass is no exception. Sexy enough to start a dinner party. Healthy enough for a weekday lunch. Her jubilant color and velvety texture only add to the allure. 

I can keep spouting accolades too. But instead I’ll share the secret to successful soup. At least when I’m at the stove.

Squash Soup Starts with a Mirepoix

Today’s Carrot and Squash Soup with Ginger and Lemongrass starts with a mirepoix making it as adaptable as it is tasty. Mirepoix is a combination of aromatic vegetables that gives a subtle background flavor to dishes such as soups, stews, and braises. I often use it as the starting place for making on-the-fly soup creations because you can mix and match the other ingredients to suit your cravings. 

I chose butternut squash because it’s seasonal. Choose a different co-star if you like. This soup is the equivalent of a soup for all seasons. I can imagine serving it chilled for a summer supper as easily as I could to serve it warm from the pot on a rainy February in Los Angeles. GREG

PS Whenever I hear the word “mirepoix” I can’t help but think of a silly video I did for this blog back when it (and I) were babies. I miss the early years of this blog when I had the time to make silly videos so I sometimes link back to the past. The video stars Cary Carrot (of the fictional rock and roll band Mirepoix) and it’s called Let your Food do the Talking. You’ll find the video at the bottom of this post, below the recipe. I warn you. It’s very silly.

Expand Recipe…

Carrot and Squash Soup with Ginger and Lemongrass 

By: Greg Henry

Print This Recipe Total time Yield 4–6Source Inspired by Cooking LightPublished January 28, 2021

Save the squash seeds. They may be toasted and served as a garnish for this soup. To toast seeds preheat oven to 325 degrees F. Spread the seeds on a baking sheet and bake for 45 minutes, stirring occasionally, until the seeds are lightly toasted.

Ingredients

• 2 tablespoon olive oil
• 12 ounce sliced carrot (about 6 medium carrots)
• 12 ounce peeled orange-fleshed winter squash (such as pumpkin, butternut, or acorn, roughly chopped)
• 1 onion (peeled and roughly chopped)
• 2 stalks celery (roughly chopped)
• ½ teaspoon kosher salt
• ¼ teaspoon ground white pepper
• 4 cup chicken or vegetable stock
• 2 teaspoon very finely minced lemongrass (soft, white interior only)
• 2 teaspoon finely grated fresh ginger
• 1–2 teaspoon aji amarillo yellow hot chile paste (or other hot chile paste, to taste)
• ½ teaspoon curry powder
• 1 cup plain Greek yogurt (plus more as garnish)
• 1 tablespoon fresh lime juice
• lime zest (optional)
• toasted squash seeds (optional)

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Directions

Heat the oil in a soup pot or Dutch oven set over medium heat. Add the carrots, squash, onion, celery, salt, and white pepper. Cook, stirring often until softened, about 8 minutes. Add stock, lemongrass, ginger, aji amarillo paste, and curry powder. Raise the heat to high. Once the mixture comes to a boil lower the heat to medium-low and cook, covered until the vegetables are tender, about 15 minutes. Stir in the yogurt and lime juice. Then, using an immersion blender, puree the soup until very smooth. Ladle the soup into bowls and garnish with a little more Greek yogurt. Add some lime zest, and toasted squash seeds if you like.