|Sunshine Squash in the garden|
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
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,
Photos by Sally Rae