Drown your worries in a thick, creamy squash soup. You?ll feel better in no time! This veggie soup recipe has lemongrass and ginger for a refreshing kick.
Coconut Squash Soup Recipe
Make classic squash soup more exciting with coconut, lemongrass, and ginger.
Ingredients
Coconut Squash Soup Ingredients
- 500 Grams squash (kalabasa) peeled and cut into 1-inch cubes
- olive oil to saute
- Salt to taste
- black pepper to taste
- 4 stalks lemongrass (tanglad) washed and sliced in half lengthwise
- 1 2-inch piece ginger peeled and sliced into thin rounds
- 1 400-ml can coconut milk (gata)
- 2 tablespoons shallots (sibuyas Tagalog) finely chopped
- 1 Cup chicken stock
- 1 200-ml pack coconut cream (kakang gata) plus extra to serve
- fish sauce (patis) to taste
- croutons to serve
Instructions
- Preheat oven to 375°F.
- Combine squash, olive oil, salt, and pepper in a bowl. Place on a parchment paper-lined baking pan in one layer. Roast until tender, about 20 to 25 minutes. Set aside.
- Combine lemongrass, ginger, coconut milk, and 1²?³ to 2 cups water in a large pot over mediumhigh heat. Bring to a boil, then lower heat and simmer for 10 minutes. Turn off heat, cover, and let it stand for 10 minutes. Strain mixture into a bowl and discard ingredients.
- Return liquid to the pot over medium-high heat. Add shallots and simmer until translucent, about 10 minutes.
- Add squash and chicken stock. Purée mixture in a blender until smooth. Return to pot and stir in coconut cream. Season with salt, pepper, and fish sauce.
- Divide soup among bowls. Top with coconut cream and croutons. Serve immediately.
Tried this recipe?Let us know how it was!
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