2.5 cups ears corn fresh (10 ounces; from 2 to 3 ears)
1 lemon grass fresh end trimmed
2 tablespoons olive oil
1 large onion chopped
2 tablespoons butter unsalted
5 cups water
Equipment
bowl
knife
pot
sieve
blender
Directions
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.
Soup can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat over medium heat, stirring occasionally.
See Nutrition Data's complete analysis of this recipe ›
