AIP Curried Squash Soup with Lemongrass

AIP Curried Squash Soup with Lemongrass

This quick and delicious soup comes together quickly (even quicker if you use the Instant Pot) and tastes like a warm hug because of the combination of spices. A great hearty soup as it is, or topped with shrimp or chicken.

AIP Curried Squash Soup with Lemongrass

1 Kabocha/Kuri Kuri Squash (or pie pumpkin)

2 tbsp coconut oil

4 cloves crushed garlic (or omit the oil and use 3 Tbsp Garlic Toum )

1/2 cup coconut cream (more to garnish if you’re into that!)

2 cups bone broth/stock (up to)

1 stalk lemongrass, microplaned (or minced)

2 tsp salt

1 tbsp grated ginger

1 tbsp grated turmeric

1/4 tsp ground cinnamon

  -or-1-2Tbsp Golden Spice Blend

1 med onion chopped

Instant Pot Method

Halve squash, place cut side down on top of rack. Add 1/4 cup water, set to Manual-High, for 7 minutes. Quick release the steam when done cooking. Remove Squash and rack from IP. Discard any remaining water. Set Instant Pot to saute, add oil, garlic, onion and spices/salt. Cook just until fragrant, add coconut cream. Scoop squash into Instant Pot, set to Keep Warm. Puree with immersion blender, add chicken stock while blending to reach desired consistency. Serve topped with toasted coconut and chopped cilantro.

Stove Top Method

Preheat oven to 357 F. Halve squash, place cut side down on sheet pan. Cook 30-45 minutes, until tender, will vary due to thickness of the flesh. In dutch oven or stock pot, over medium heat, add oil, garlic, onion and lemongrass/spices, salt. Cook just until fragrant, add coconut cream. Scoop squash into pot, reduce heat to low. Puree with immersion blender, add chicken stock while blending to reach desired consistency. Serve topped with toasted coconut and chopped cilantro.

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