A cool, fall day is the perfect time to sit down to a steaming bowl of soup. This squash soup combines the flavors of fall with some classic Thai ingredients.
- 2 Tablespoons olive oil
- 2 shallots, thinly sliced
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 Tablespoon fresh ginger, grated
- 1 small fresh red chili pepper, chopped (reserve 1 Tablespoon for garnish)
- 2 cups vegetable stock
- 1 lb. sugar pumpkin or butternut squash, large diced (3/4”)
- 1 stalk lemon grass, cut into 2 inch lengths
- 1 cup coconut milk, plus 1/8 cup for garnish
- 2 – 3 Tablespoons Lime juice
Heat a medium size saucepan over medium heat. Add the olive oil, allow it to heat, and then add the shallots and salt. Sauté until the shallots begin to soften.
Add the garlic, ginger and chili pepper, and cook for another minute.
Add the vegetable stock, squash and lemon grass and bring this to a boil.
Reduce heat to maintain a simmer, and let this cook for 30 minutes.
Remove the soup from the heat and remove the lemon grass.
Blend the soup until it is smooth.
Return the soup to the heat, allowing it to rewarm, and add the coconut milk.
Add the lime juice.
Taste and adjust salt and lime juice to taste.
Serve soup in bowls, drizzling each with some coconut milk and sprinkling with chili peppers.
Prep time: 1 hour 15 minutes
Yield: four, 8 ounce servings
Recipe by Jane Blaisdell, 2017.
made simply, by jane 