Thai Squash Soup

Refreshing and earthy, this recipe puts a Thai twist on buttternut squash soup.

September 27, 2011

Serves: 4
Prep:  10 min
Cook: 20 min
Total: 30 min

  • 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

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.