Butternut Squash and Parsnip Soup

Heat vegetable oil in a medium-sized soup pot (I used a 3-quart) over medium-high heat. Add onions, garlic, and ginger. Sauté 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.

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.