Thai Squash Soup
This hearty soup is sweet, sour, salty and spicy. All the flavors of Thai food in one spoonful. Thai Squash Soup is spoonfuls of good-for-you!
- Prep Time: 1 hour 15 mins
- Cook Time: 25 mins
- Total Time: 1 hour 40 minutes
- Yield: 4
- Category: Soup
- Cuisine: Asian
- 2 teaspoons canola oil
- 1 small onion, diced
- 2 tablespoons red curry paste
- 1 teaspoon cumin
- 4 cups squash, cooked and cubed
- 1 13.66 ounce can unsweetened coconut milk
- 1 14.5 once can vegetable or chicken broth
- 1 tablespoons fish sauce
- 1 teaspoon brown or raw sugar
- 1/4 teaspoon black pepper
- Lime, zest and juice
- Toasted squash seeds
- In a 4-quart pan, over medium heat, add oil and onion. Cook 8-10 minutes, stirring occasionally, until onion is softened and transparent. If onion starts to brown, reduce heat.
- Add curry paste and cumin, stirring for 1 minute.
- Add squash, coconut milk, chicken broth, fish sauce, sugar, pepper and lime zest. Stir to combine.
- Bring soup to a boil then reduce heat to low. Simmer for 10 minutes until heated through.
- Serve it chunky or smooth. I ran mine through the blender for a minute.
- Top with a squeeze of lime juice and the toasted squash seeds.
- To toast squash seeds: scrape them out of the squash. Remove as much pulp as you can. Rinse in a bowl of water. In a separate bowl, sprinkle seeds with a teaspoon of canola oil and a 1/2 teaspoon of salt. Spread seeds in a single layer on a baking sheet. Bake at 325° for up to 60 minutes. Stir occasionally and keep an eye on them for browning. Remove pan from oven, place on calling rack. Seeds will crisp as they cool.
- Serving Size: 2 cups
- Calories: 220
Keywords: asian soup, curry soup, squash soup