Pumpkin, Corn, and Lemongrass Soup

Ingredients

• 1 fresh lemongrass stalk
• 1 large onion
• 5 cups water
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• cilantro leaves
• 2 ½ cups fresh or frozen corn kernels
• + 1 more ingredients
• • 1 ¾ pounds kabocha or butternut squash

Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife. Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash,...

View full recipe at Epicurious