Adapted from foodnetwork.com, recipe by Guy Fieri
Serves 10 to 12
Guy Fieri uses basmati rice and chayote squash in this recipe, but you could substitute summer squash and whatever rice you like best. This recipe makes a huge amount and could easily be halved. I think you also could leave out some of the peppers if you don’t like them.
1 large onion, peeled, large dice
1 tablespoon chopped garlic
2 tablespoons olive oil
1 tablespoon chopped ginger
4-6 cups cooked butternut, kabocha or other winter squash
1 cup white wine (optional)
6 cups chicken stock
8 stalks lemongrass, white part only, chopped roughly
5 kaffir lime leaves or substitute lime zest
1/2 cup fish sauce
1/2 cup fresh lime juice
1 tablespoon sugar
Salt and pepper
In a medium stockpot coated with 1 tablespoon oil sweat the onion, garlic, and ginger until the onions are translucent. Add the squash, wine, and the chicken stock and bring to a simmer, cooking for about 20 minutes. In a hot saute pan coated with 1 tablespoon oil, sear the lemongrass and jalapenos until lightly browned and remove from heat.
After 20 minutes of cooking, puree and smooth using a hand blender or a traditional blender and return to a simmer. Add the sauteed lemongrass, jalapenos, sugar, kaffir lime leaves, lime juice and fish sauce. Gently simmer for 20 minutes. To serve, season to taste with salt and pepper. The soup should be medium in body so add additional chicken stock or water as needed.