The holiday season is just around the corner – a time to celebrate traditions, spend quality time with loved ones and, most importantly, EAT! We can all appreciate a hearty fall meal, so to add to your collection, we thought we’d share a recipe straight from the La Costa Resort kitchen. Again, we tapped the culinary genius of Chef de Cuisine at BlueFire Grill, Greg Frey, Jr. for this heart- (and belly-) warming recipe for Squash Soup.
- 6 cups Vegetable Stock
- 2 1/2 pounds Butternut Squash or Sugar Pie Pumpkin
- 1 stalk Fresh Lemon Grass Beat
- 3oz Fresh Ginger Smashed
- 1 Yellow Onion Chopped
- 1 cup Coconut Milk Unsweetened
- Lime Juice to Taste
Cut squash in half lengthwise, scoop out seeds and any stringy remnants. Rub the squash with EVOO, season with salt and pepper. Bake cut side down on a baking sheet at 350 degrees until soft (about 45 min-1 hour).
Peel off the skin while squash is hot. In a large pot sweat onion, ginger, and lemongrass in small amount of EVOO until onion is translucent. Add squash, stock, coconut milk and simmer for 30 minutes. Puree, then adjust the seasoning with salt and pepper and the lime juice. Garnish with fresh herbs and/or chopped almonds.