Thai Coconut Soup with Kabocha Squash
A delicious and healthy soup that is perfect for fall. This Thai coconut soup is made with kabocha squash and is loaded with flavor.
Ingredients
- 2 cups vegetable broth
- 3-4 cloves garlic – crushed
- 1 tsp Season with Spice’s Galangal Powder
- 1/2 tsp Season with Spice’s Lemongrass Powder
- 1 cup unsweetened coconut milk
- 1/2 red bell pepper – cut into small cubes
- 1-2 Thai dried red chili peppers – broken into half keep whole if you prefer less heat
- 1/2 medium kabocha squash or butternut squash – cut into bite-sized cubes, and roasted prior to preparing soup*
- 1 tsp coconut palm sugar or raw cane sugar
- Fish sauce or salt to taste
- Freshly squeezed lime juice
Instructions
- In a pot or sauce pan, combine vegetable broth, garlic, lemongrass powder, and galangal powder. On medium fire, bring soup to a boil.
- When soup begins to boil, reduce the fire to bring the soup to a simmer. Add in coconut milk, red bell pepper, and Thai dried red chili peppers. Stir occasionally.
- Let cook for about a minute, then add in the pre-roasted kabocha squash. Stir gently and keep it at a slow simmer.
- Once the squash is warmed through, and fragrant in the soup, season with fish sauce (or salt) and sugar.
- Squeeze in some lime juice. Taste and make adjustments if necessary. Serve warm.
Notes
- I recommend slicing a whole kabocha squash into cubes, roast it, and enjoy half as a side for dinner. Then sometime in the next few days, use the other half of the pre-roasted squash in this soup recipe. If you’re instead preparing this recipe with freshly cut kabocha squash, you will just need to simmer the soup in Step 2 for much longer, about 15-20 minutes, until the squash is softened.
Nutrition
Serving: 150gCalories: 386kcalCarbohydrates: 34gProtein: 5gFat: 29gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 973mgPotassium: 1189mgFiber: 7gSugar: 14gVitamin A: 4574IUVitamin C: 71mgCalcium: 93mgIron: 3mg
Tried this recipe?Let us know how it was!