Thai Squash Soup
Refreshing and earthy, this recipe puts a Thai twist on buttternut squash soup.
Photography by Mitch Mandel
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Serves: 4
Prep: 10 min
Cook: 20 min
Total: 30 min
Ingredients
• 6 shallots, unpeeled
• 1 can (13 1/2 ounces) light coconut milk
• 2 cups reduced-sodium chicken broth
• 1 1/2 pounds butternut squash, peeled and cut into 1/2" cubes
• 1/2 cup packed fresh cilantro + 1 tablespoon chopped, for garnish
• 1/2 teaspoon salt
• 2 tablespoons fish sauce
• 1/4 cup minced scallions, green parts only
• ground black pepper
Directions
1. Preheat the broiler. Spray a sheet of heavy foil with organic cooking spray and place the shallots on top. When the
broiler is ready, broil the shallots, turning occasionally, for about 5 to 7 minutes, or until softened and blackened.
Remove from the broiler, let cool, then peel and halve them lengthwise.
2. In a large pot over medium-high heat, combine the shallots, coconut milk, broth, squash, and the 1/w cup of cilantro.
Cook just until the mixture begins to boil. Reduce the heat, add the salt, and simmer for about 10 minutes, or until the
squash is tender. Stir in the fish sauce and cook for 2 to 3 minutes longer.
3. Garnish each serving with a sprinkling of the minced scallion greens and the chopped cilantro and season with
pepper to taste.
Recipe Tips
To make an edible soup bowl, cut a thin slice from the bottom of a small pumpkin or squash. Cut off the top and scoop
out the insides, leaving at least 1/2" of shell intact. The bowl may be cooked or served rawl if it's cooked, you can eat it
when you've finished the soup!
Nutritional Facts per serving
Calories 147.6 cal
Fat 4.2 g
Saturated fat 3.4 g
Cholesterol 0 mg
Sodium 698.9 mg
Carbohydrates 24.8 g
Total sugars 5.7 g
Dietary fiber 2.4 g
Protein 6 g
This recipe is courtesy of the Rodale Healthy Recipe Finder.