2 tablespoons unsalted butter
2 tablespoons olive oil
1 fresh lemongrass stalk, split down the middle and outer layer discarded
1 large onion, chopped
2 large garlic cloves, minced
1 inch fresh ginger, peeled and finely chopped, about 2 teaspoons
2 pounds butternut squash (about one small to medium squash), peeled, seeded and cut into 1-inch pieces (3 1/2 to 4 cups)
4 cups vegetable or chicken broth
1 teaspoon chili powder
1 teaspoon salt
Freshly ground black pepper
Fresh cilantro leaves, to serve
For the spiced pumpkin seeds:
1 cup raw green pumpkin seeds (pepitas)
1 tablespoon olive oil
1/2 teaspoon garlic salt or smoked salt
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon paprika
Melt the butter and oil in a Dutch oven or heavy pot set over medium heat. When hot, add lemongrass, onion, garlic, and ginger. Cook until onion has softened, about 6 to 8 minutes. Add the squash and stir until it's well coated with the fat and aromatics. Pour in the broth and add the chili powder, salt, and a generous quantity of black pepper.
Bring to a boil. Reduce heat and simmer, partially covered, until the squash is tender — about 10 to 15 minutes. Remove from heat.
Remove and discard the lemongrass. Puree the soup in a blender in small batches, being careful to hold down the lid with a folded towel. Taste and add additional salt and pepper if necessary. Serve sprinkled with spiced pumpkin seeds.
To make the pumpkin seeds: Preheat the oven to 350°F. Toss the seeds with the olive oil and spices. Spread onto a sheet pan and bake until toasted, about 10 minutes. Cooled pumpkin seeds can be stored in an airtight container for up to 4 weeks.
Adapted from Gourmet.