squash-coconut-soup

This is a really simple and super delicious soup to make. Great for fall when you need that warm feeling. I’ve also served it to numerous guests with much success.This soup is on my top ten best soups I’ve ever tried. The lemon grass and lime leaves give it a bit of complexity and the spices listed under additional ingredients give it a yummy Thai taste. You can leave out those additional seasoning for a less complex taste but if you have all of those spices around I encourage you to try it.

 

Ingredients

  • 1 kabocha squash (baked in oven for 30-40 mins)
  • 1 can of coconut milk
  • 1/4 cup of lemon grass
  • 5-7 lime leaves
  • 1 teaspoon salt
  • 1 teaspoon of black pepper
  • 1 Container of vegetable broth (900 ML)
  • 1 medium sized onion (optional)

 

Additional Ingredients (you can use all together or your favourites)

  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon garlic
  • 1/2 teaspoon lemon peel
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne

Top With

  • Fresh cilantro
  • Black Pepper
  • Cayenne powder

 

Directions

  1. Bake squash in the oven for 30 to 40 mins until softened. Then cut into pieces.
  2. In a large pot, add the squash and all of the other ingredients.
  3. Bring to a boil then let simple on a low to medium heat for 20 – 30 minutes.
  4. Remove all the lime leaves from the pot, then purée the soup with a hand blender or food processor.
  5. Let cook for another 5 – 10 minutes and then serve.

 

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