Pumpkin, Corn, and Lemongrass Soup

Preparation 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, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat. Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass. Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary. Cooks' note:Soup can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat over medium heat, stirring occasionally.Per serving: 133 calories, 7 g fat (2 g saturated), 8 mg cholesterol, 445 mg sodium, 3 g fiber, 2 g protein See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data

Preparation 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, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat. Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass. Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary. Cooks' note:Soup can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat over medium heat, stirring occasionally.Per serving: 133 calories, 7 g fat (2 g saturated), 8 mg cholesterol, 445 mg sodium, 3 g fiber, 2 g protein See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data