Butternut squash soup in lemongrass coconut milk from The Malaysian Kitchen: 150 Recipes for Simple Home Cooking (page 86) by Christina Arokiasamy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on November 17, 2023

    We really enjoyed this soup, and it did come together pretty quickly. I liked that the butternut squash stays in chunks rather than being puréed, as with almost every other winter squash soup. I only used one jalapeño, as mine are very spicy, and it was the right decision. Seasoning at the end with lime juice and fish sauce is a must!

  • jenburkholder on October 01, 2020

    As she says - comforting and creamy. If you like these flavors, this will be very satisfying and the "results to effort" ratio is reasonable. We added cilantro because it seemed appropriate (and we love it).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.