Coconut Squash Soup Recipe

Preheat oven to 375°F.

Combine squash, olive oil, salt, and pepper in a bowl. Place on a parchment paper-lined baking pan in one layer. Roast until tender, about 20 to 25 minutes. Set aside.

Combine lemongrass, ginger, coconut milk, and 1²?³ to 2 cups water in a large pot over mediumhigh heat. Bring to a boil, then lower heat and simmer for 10 minutes. Turn off heat, cover, and let it stand for 10 minutes. Strain mixture into a bowl and discard ingredients.

Return liquid to the pot over medium-high heat. Add shallots and simmer until translucent, about 10 minutes.

Add squash and chicken stock. Purée mixture in a blender until smooth. Return to pot and stir in coconut cream. Season with salt, pepper, and fish sauce.

Divide soup among bowls. Top with coconut cream and croutons. Serve immediately.