Soup Recipe Switch Up

Sunshine Squash in the garden

My 'Featured Post' last month, 'Thai Sweet Potato Soup'... highlights one of my favorite flavor combinations and a soup recipe all served up in a bowl of comfort! Last week I had time to make a few recipes to fill the freezer. I had a great harvest of Sunshine Squash and wanted to use them for squash soups. The first go-to was from my cookbook that starts with a big pan of 'Curry Roasted Squash' from page 270+271 of 'For the Love of Food'. The left over roasted squash becomes 'Creamy Curried Squash Soup'. Yummmm!!

There were no sweet potatoes in my cold storage but lots of winter squash, so I decided to experiment and transform last months 'Feature Recipe'. The soup switch up became 'Thai Squash Soup' and was a great success. Sunshine, Buttercup and other Kabocha type squash are what I prefer for their dense, sweet flesh and vibrant color. Give it a try and let me know what you think...

THAI SQUASH SOUP      Yield: 8 servings
This soup is easily made vegetarian by using vegetable stock and omit the whipping cream. If you will be freezing the soup, do not add the whipping cream.

1 large Kabocha type squash; peeled, seeds removed and 3/4"diced (8-10 cups diced)
1 onion, fine diced
3 cloves garlic, peeled and minced
1 generous Tbsp. organic coconut oil
1 1/2 Tbsp. freshly grated ginger
5-6 cups flavorful chicken or vegetable stock
1/8-1/4 tsp. cayenne pepper

Thai Squash Soup

1 fresh lemongrass stalk
2 Kefir lime leaves
salt and black pepper to taste
1 can (400 ml) unsweetened coconut milk
1/2-1 Tbsp. fresh lime juice, optional
1/2 cup whipping cream, optional
Finely chopped cilantro or chives for garnish

In a large stock pot melt coconut oil over medium heat. Add the chopped onions, garlic and ginger. Sauté until softened and fragrant but do not brown. Clean the outer leaves then pound the bulb end of the lemongrass with a skillet or flat meat tenderizer. Add the stock, cayenne, lemongrass, Kefir lime leaves, salt, pepper and diced squash. Bring to a boil, reduce heat and simmer, partially covered for 20-30 minutes until the squash softens.Stir occasionally.

Remove the lemongrass and Kefir lime leaves. Use an immersion blender and purée the mixture until smooth. Whisk in the coconut milk and bring back to a simmer, stirring often... do not boil!

Stir in the whipping cream if using. Taste and adjust the seasoning if necessary with lime juice, powdered ginger, cayenne, salt and pepper. Ladle soup into servings, sprinkle with finely chopped cilantro or chives.

Until next time ... Stay safe, warm and dry,
Bon Appétit!

Recipe by Sally Rae
Photos by Sally Rae