This is an ideal fall and winter soup: creamy without being heavy (and without cream!), bright, and packs a satisfying lemongrass flavor.

This is the soup recipe to have on hand when you feel like making soup, and actually eating it 30 minutes later. It comes together incredibly quickly and combines rich squash with sweet corn and a crunchy garnish. If you're in a rush, skip straining the soup -- the velvety texture is nice, but not necessary if you're pressed for time. It freezes well so you can enjoy this all winter long!

Squash, Corn, and Lemongrass Soup with Spiced Pumpkin Seeds
serves 4-6 as a main course, 8 as an appetizer
adapted from Gourmet

For the soup:
1 fresh lemongrass stalk, trimmed and outer layer discarded, about 6 inches long
1 large onion, chopped
2 tablespoons unsalted butter
2 tablespoons olive oil
2 pounds butternut squash (about one small to medium squash), peeled, seeded and cut into 1-inch pieces (about 4 cups)
2 1/2 cups frozen corn kernels

For the spiced pumpkin seeds:
1 cup raw green pumpkin seeds
1 tablespoon olive oil
1/2 teaspoon garlic salt or smoked salt
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon paprika

To make soup:
Smash lemongrass stalk with side of a heavy knife. Add butter and oil to a medium heavy pot over medium heat. When hot, add lemongrass, onion, and 1 teaspoon salt. Cook until onion has softened, about 10 minutes. Add squash, corn, 5 cups water, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and bring to a boil.

Reduce heat and simmer, covered, until squash is tender, about 10 minutes, stirring occasionally. Remove from heat.

Discard lemongrass. Puree soup in blender in small batches. Strain through a fine-mesh sieve and discard solids. Season with salt and pepper to taste. Serve sprinkled with spiced pumpkin seeds.

For pumpkin seeds:
Preheat oven to 350 degrees. Toss seeds with oil and spice mixture. Spread onto a sheet pan and bake until toasted, 10 minutes.

Related: How to Cut a Butternut Squash

(Images: Stephanie Barlow)