Name: Jill’s Table Thai Style Squash Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Cuisine: Asian
Ingredients: 2 Tbsp vegetable oil; 1 cooking onion, finely diced; 1 Tbsp minced garlic; 1 Tbsp minced ginger; 1 Tbsp Thai red curry paste; 6 cups squash, peeled and cubed; 1 medium potato (or sweet potato), peeled and diced; 8 cups water; 1 can of coconut milk; 2 Tbsp light soy sauce; 3 Tbsp lime juice; 1 tsp fish sauce; 1 cup finely chopped cilantro; chopped peanuts for garnish (optional)

Enjoy the fresh taste of Thai cooking. This Thai inspired soup is perfect as a starter or as a warming lunch on a cold winter day.

Yields10 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

2 Tbsp vegetable oil

1 cooking onion, finely diced

1 Tbsp minced garlic

1 Tbsp minced ginger

1 Tbsp Thai red curry paste

6 cups squash, peeled and cubed

1 medium potato (or sweet potato), peeled and diced

8 cups water

1 can of coconut milk

2 Tbsp light soy sauce

3 Tbsp lime juice

1 tsp fish sauce

1 cup finely chopped cilantro

chopped peanuts for garnish (optional)

Heat the oil in a soup pot over medium heat.

Add the onion and cook until soft.

Add the garlic, ginger and curry paste and cook, stirring constantly for 3 to 4 minutes.

Add the squash, potato and water and bring to a simmer. Cover and cook at a gentle simmer until the squash is completely cooked.

Add the coconut milk.

Puree the soup with an immersion blender until very smooth. If the soup is too thick, add some additional water.

Stir in the soy sauce, lime juice and fish sauce.

Adjust seasoning if necessary.

Ladle into bowls and garnish with cilantro and peanuts if using.

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CategoryEntrees, Other, SoupCuisineAsianCooking MethodStovetopTags#curry, #ginger, #soup, #squash

Ingredients