Pumpkin, Corn and Lemongrass Soup

Ingredients

• 1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded
• 1 large onion, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 3/4 pounds kabocha or butternut squash
• 2 1/2 cups fresh or frozen corn kernels (10 ounces; from 2 to 3 ears)
• 5 cups water

Preparation

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