Butternut Squash And Parsnip Soup

• 1 Tablespoon Vegetable Oil
• 1 Small Yellow Onion, Chopped
• 2 cloves Garlic, Minced
• 1 Tablespoon Minced Ginger
• 2 cups Water
• 1/2 cups Coconut Milk
• 1 teaspoon Kosher Salt
• 1/4 teaspoons Red Chili Pepper Flakes
• 2 pounds Butternut Squash, Peeled, Seeded And Chopped
• 4 ounces, weight Parsnip, Peeled And Chopped
• 1 Lemongrass Stalk

1. Heat vegetable oil in a medium-sized soup pot (I used a 3-quart) over medium-high heat. Add onions, garlic, and ginger. Saute 3 minutes until onions are softened. Add water, coconut milk, kosher salt, red pepper flakes, squash, parsnip and lemongrass; bring to a boil. Cover, and reduce heat to medium. Let it simmer 15-20 minutes, until squash and parsnip is tender.
2. Transfer hot soup to a blender and blend, or use an immersion blender in the pot on low speed. Once the soup is smooth and creamy, serve immediately.

vegetable oil, yellow onion, garlic, ginger, water, coconut milk, kosher salt, ubc, butternut, stalk

Taken from tastykitchen.com/recipes/soups/butternut-squash-and-parsnip-soup/ (may not work)