Silky Thai Coconut Squash Soup

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:

1. Peel and chop the shallots and set aside. Peel and cut the squash into 1” chunks.
2. 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.
3. Carefully transfer the hot soup to a blender, add the cilantro and puree in small batches until silky smooth.
4. 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.