1 stem lemongrass
2 inches ginger
4 1/2 cups cubed squash (kaboka or other sweet)
1/2 cup sliced carrots
1 can coconut milk
broth to 3 total cups liquid
1 splash fish sauce
2 Tbs cilantro (optional)
lime wedges (optional)
1. Prepare squash and carrots, trim and cube/slice. Heat 3/4" inch water in a medium sauce pan with 1" ginger thinly sliced and half the stem of lemon grass. Add steamer basket and steam squash and carrots until very soft, 30-40 minutes.
2. Meanwhile, heat coconut milk with enough broth to make three cups of liquid with remaining ginger and lemongrass, thinly sliced. Add a splash of fish sauce. Let steep while squash steams.
3. When done, remove squash and reserve steaming liquid. Return squash to sauce pan. Pour coconut milk mixture through a seive over the squash and puree thoroughly. If too thick, add small amounts of steaming liquid until you like the consistency.
4. Reheat to almost boiling and serve garnished with cilantro and a lime wedge.
Would also be good with a lime/yogurt dollop.