• Step 1

  Pound lemongrass with meat tenderizer mallet to soften. Arrange lemongrass on square of cheesecloth; tie with kitchen string to make "sachet."

• Step 2

  Place squash skin-side up on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH 8-10 min, or until tender. Let rest covered 10-15 min, until cool enough to handle. Carefully remove plastic wrap to avoid steam.

• Step 3

  Heat stock in large stockpot on HIGH until boiling. Scoop squash from peel; transfer to stockpot. Add carrots, ginger, and seasoning sachet; return to boiling. Reduce heat to MED and simmer 15-20 min, until vegetables are tender.

• Step 4

  Whisk together creme fraiche and carrot juice in large bowl; set aside.

• Step 5

  Remove and discard seasoning sachet. Puree soup in blender, food processor, or with hand blender; return to stockpot. Slowly whisk in creme fraiche-carrot juice mixture.

• Step 6

  Heat to simmering; simmer 10 min.

• Step 7

  For thicker soup, combine cornstarch with 1/4 cup cold water, stirring until smooth. Slowly blend into soup; cook and stir until thickened, 1-2 min. Season with salt and pepper.

• Finish by drizzling with Wegmans Pumpkin Seed Oil. • For an authentic flavor, add 6 Kaffir lime leaves at step 6. These can be found at your local Asian market. Discard leaves before serving.

Note: When servings & ingredients are modified, nutrition & directions may vary.