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!
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.
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!