The technique I use here with the lemongrass, I adapted from the French technique Bouquet Garni. This is basically a teabag of seasoning that you remove after “steeping”. Lemongrass is very fibrous; even when you cut it up finely, it’ll end up getting caught in your teeth. So to extract the delicious flavor, I’ll have you make a giant lemongrass teabag.
4 Tablespoons Garlic chopped
4 Tablespoons Ginger, chopped
1 Spanish onion, chopped
4 Tablespoons Olive oil
2 each Golden nugget squash (or substitute butternut squash)
1 cup White wine
1 can Coconut milk
1 stalk Lemongrass, finely chopped and wrapped and tied into a cheesecloth purse
1 teaspoon Galangal (optional)
2 Tablespoons Sugar
1 quart Vegetable stock or water
Preheat oven to 375º. Cut squash in half and remove seeds. Place open side down on a sheet pan with one half a cup of water. Roast in oven until squash is soft, about 40 minutes. Remove from oven and cool. Remove pulp of squash with a serving spoon and set aside. Cook onions, ginger, garlic and olive oil in a soup pot over a medium heat until lightly caramelized. Add wine and reduce until almost dry. Add the coconut milk, lemongrass satchels, galangal, sugar, stock and reserved squash and simmer for two hours. Remove lemongrass satchel, puree and season with salt and pepper. You may add a dollop of crème fraîche at the end for additional richness if so desired.
Enjoy, and we look forward to seeing you again soon at Terrapin!