We've been on a bit of a homemade soup and a squash kick lately! We also recommend you try our Candied Butternut Squash recipe!
Silky Thai Coconut Squash Soup
This recipe is delicious - so easy, so satisfying and a great way to use up a squash you've maybe had hanging around for a while!
Ingredients (slaw):
- 3 whole shallots
- 1 ½ lbs. butternut squash, peeled and trimmed
- 2 cups canned coconut milk
- 2 cups chicken stock*
- 1 cup loosely packed cilantro leaves
- sea salt*
- 2 Tbsp. fish sauce
- black pepper to taste
- *Available from Well Seasoned
Instructions:
- Peel and chop the shallots and set aside. Peel and cut the squash into 1” chunks.
- In a stock pot, gently sauté the shallots in the oil just until translucent. Add the squash and stir to combine. Add the coconut milk & broth and simmer over medium heat until squash is tender, about 15 minutes. Stir in the fish sauce and cook for another 3 minutes. Taste for salt and add a little more fish sauce if you like. Season with salt and pepper to taste.
- Carefully transfer the hot soup to a blender, add the cilantro and puree in small batches until silky smooth.
- The soup can be served immediately, but has even more flavour if left to stand for an hour. Re-heat just before serving. And, this soup freezes really well.
Prep Time:
15 Minutes (or 75 minutes if you have time to let the soup stand first and then reheat)
Cook time:
25 Minutes
Yield: N/A