Butternut squash is one of the most versatile ingredients in a smart cook’s repertoire, taking on any flavor you throw at it. Here I went with a flavor profile that I love: Thai. Why order greasy takeout when you can get all the same flavors in one healthy, healing bowl? This soup succeeds on lots of levels. It’s easy and delicious and contains some of my favorite healthy add-ins: onion, garlic, ginger, and turmeric. I use all fresh herbs, which add so much more intensity than dried. I smash the lemongrass slightly to help release its flavor. Though the soup is typically served hot, no one would judge you if you happened to have it chilled for lunch with a salad.
Serves 8
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, toss the squash with 3 tablespoons of the oil, 1 teaspoon of the salt, and ¼ teaspoon of the pepper. Transfer to the baking sheet and roast, stirring every 7 to 8 minutes, until the squash begins to soften and its edges are golden, 20 to 25 minutes.
Meanwhile, heat the remaining oil in a large pot over medium-high heat. Add the onion and cook, stirring, until softened and lightly golden, 10 to 11 minutes. Add the garlic, ginger, turmeric, red pepper flakes, and lemongrass and cook until fragrant, about 2 minutes. Add the water and chives, raise the heat, and bring to a boil. Add the roasted squash to the pot, along with the remaining 1 teaspoon salt and the remaining ¼ teaspoon pepper, and return to a boil. Reduce the heat and simmer until the squash is completely soft, 5 to 10 minutes. Remove from the heat, remove and discard the lemongrass, and cool the soup slightly. Working in batches, puree in a blender or food processor until smooth (or use an immersion blender). Divide among bowls, garnish liberally with chives, and serve.
Tip For party presentation, pour into shooter glasses and garnish with chives. Pass as hors d’oeuvres or set out on the table on a pretty tray.