Lemongrass Butternut Squash Soup with Pistachio Butter

Oct 08, 18
By Inesa Slevaite
lemongrass Pistachios Recipe soup

Warm up to a bowl of this fragrant, warming Butternut Squash Soup full of lemongrass flavour, and topped with uniquely delicious Lemongrass & Chilli Flavoured Kernels and our Signature Crunchy 100% Pure Pistachio Butter. This soup will make you fall in love with cooler temperatures!

6-8 servings


♥ 2 Cloves Garlic, minced
♥ 1 Tbsp Fresh Ginger, minced
♥ 2 Tbsp Coconut Oil
♥ 1 Medium White Onion, Chopped
♥ 1 Medium Butternut Squash, Peeled, de-seeded and Cubed (about 4 cups)
♥ 2 Large Carrots, Chopped
♥ 1 tsp Lemongrass Powder
♥ Pinch Chilli Powder
♥ 6 c. Veggie stock
♥ 1 can Coconut Milk
♥ 1 Bay Leaf
♥ 1 Bag Lemongrass & Chilli Flavoured Kernels
♥ 2-4 Tbsp Crunchy 100% Pure Pistachio Butter 


♥ In a large pot, melt coconut oil over medium heat. Add garlic, ginger and onion, cooking until fragrant. Add butternut squash and carrots, cooking until squash begins to soften (about 20 minutes).

♥  Add Lemongrass powder and chilli, stirring to evenly distribute. Add veggie stock and bay leaf, bring to a boil, and let simmer for 20 minutes, or until squash is very soft.

♥ Using a hand blender or counter-top blender, blend until smooth and creamy (watch out! It’s hot!)

♥ Add coconut milk, and simmer over medium-low heat for about 5-10 minutes.

♥ Serve topped with Lemongrass & Chilli Kernels, and drizzle with Crunchy Pistachio Butter

If you try this warming soup, or if it inspires you to add pistachios to your favourite recipe, share using the hashtag  #nutsaboutborna when posting on Instagram.

Micah Siva, Content Writer at Borna Foods

Share the love