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Dec 17, 2008 01:40 PM

thai style butternut squash soup & substitution

I found this recipe for butternut squash soup that I'd like to try out on some friends at an informal gathering Friday, but it calls for lemongrass and I don't have time to make it to the Asian market. I did a search and came up wtih lime zest as a substition in other Thai recipes, but I can't wrap my mind around it for this one. Any thoughts? Thanks in advance!

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  1. I think you could omit the lemongrass and it would be fine without a substitution. If once you taste the finished soup you think it needs some zip, try a splash of lemon juice or vinegar. I would take an extra moment to heat a Tbsp of oil and sautee the spices for a minute before adding them to the liquid. This makes a big difference with curry powder, rounding out the flavors and preventing harshness.

    3 Replies
      1. re: greygarious

        I just wanted to let you know that I used your suggestions and they worked beautifully! I did make some changes to the recipe, as well. i used nearly twice the amount of coconut milk, decreased the broth by about a third, and used a bit more seasoning than suggested. Additionally, rather than simmering the cubed squash and onions in the broth, I sauted the onions and roasted the squash and some sweet potatoes prior to adding to the soupy part.

        Delicious, and thanks again!

        1. re: almccasland

          Glad you were successful! The smell of curry or garam masala powder blooming in hot oil is just SO intoxicating!