Butternut Squash Soup

I've been dying to post this one, til it got colder. I actually made it this summer on an unusually cool day. Here ya go!

Butternut Squash Soup
2 stalks lemongrass (very inexpensive! I found it at Whole Foods. Oh, and it freezes well, so you can stock up and throw it in the freezer).
1 large butternut squash, peeled, seeded and chopped into cubes
3 c frozen corn
1 potato, scrubbed and chopped
1 c coconut milk
3 c vegetable broth
1 T ginger, peeled and chopped
1/2 jalapeno
1 large onion
1 1/2 t sea salt
1 t extra virgin olive oil
roasted pumpkin seeds

Cut off the tips of the lemongrass and bruise the stalks with the blunt edge of a knife. Chop the onion, jalapeno and ginger, then saute them in a bit of olive oil. Add the lemongrass and cook until the onion is translucent. Add the squash, potato and 1 1/2 c corn and the vegetable broth. Cook on high until the squash is cooked through.

Discard the lemongrass, pour all the other cooked ingredients in the high powered blender and blend until smooth (it will take a few batches). Pour soup back into pan, add the coconut milk, sea salt and the rest of the corn. Heat through. Serve with pumpkin seeds sprinkled on top.