I know, Gai means chicken and so you can't veganize this. Well, it happened, thanks to the genuineness that is Minimalist Baker. This soup is just as I remember it being, flavors rich with ginger, lemongrass and coconut with an added sweetness from roasted butternut squash. With the cool weather rolling in, this is just perfect for a chilly night!
1 small butternut squash
1 can coconut milk
4 cups vegetable broth
1 small knob of ginger, minced
2 stalks of lemongrass*, bruised with the back of a knife and then cut into 5-inch pieces
1 serrano pepper, seeded and thinly sliced
1 container sliced mushrooms
Cilantro/Basil for garnish, optional
*If you can't find fresh lemongrass: in the oriental aisle at the supermarket you'll find a small glass jar of green curry paste made by Thai Kitchen, sub 1 heaping tablespoon of this instead!
Preheat the oven to 400°F.
Peel the butternut squash, remove the seeds, and cube it. Roast it in the oven with a little coconut oil for 15 minutes.
While the squash is roasting: In a stock pot add the coconut milk, broth, ginger, lemongrass, shallot, and serrano pepper- bring to a boil before reducing to a simmer.
Add the squash and continue to simmer for another 10 minutes. Remove and discard the lemon grass, then blend with an immersion stick or (very carefully) a blender (place a towel over top of the lid to prevent any burns). Return the liquid soup to the stock pot. Add the mushrooms and continue to simmer for another 5-10 minutes.
Serve with a squeeze of lime over each bowl, and the optional garnish of cilantro/basil if you have any available!
Recipe adapted from Minimalist Baker
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