Thai Coconut Squash Soup

• 1 small butternut squash, however this time I used a Buttercup Squash
• 1 small pepper squash
• 2 tablespoons vegetable oil
• 1 shallot, finely diced (about 1 tablespoon)
• 2 cloves garlic, smashed n chopped
• 1 teaspoon freshly grated ginger
• 1 teaspoon freshly grated lime zest
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne (optional)
• 1 tablespoon sugar
• Salt to taste
• 3 cups roasted veggie stock (a previous post)
• 1 (14-ounce) can coconut milk
• 1 to 2 tablespoons lime juice
• Splash of fish sauce (optional omit if preparing vegan)
• Coarsely chopped cilantro (optional)

Preheat oven to 400°F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet.  Roast for 45 minutes until they are very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon. (Or do what I do and burn my fingers due to impatience)

In a heavy bottomed pot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 3 minutes. Add herbs and spices until aromatic. Stir in the roasted veggie stock, coconut milk, salt, squash, fish sauce if using. Simmer for 15 minutes. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender.

A bit about me

Food is something that unites us all, a time to share with family and friends

I have always been inspired by Canadian Chef Michael Smith and his freestyle approach to cooking. My passion is cooking ~ for me it is a labor of love.

I am the proud mother of four young adults! My kids are my greatest fans, official taste testers and critics. ♥

A recipe is just a guide, to experiment and freestyle with, be bold, be creative and most of all have fun in the kitchen