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
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.