Thai Squash Soup

You can buy soup in the grocery store and I guess that would be all right. But making this soup would be nearly as easy and you would know exactly what was in it. No multi-character, unpronounceable list of ingredients here. In fact, hardly any ingredients at all.

This recipe comes from my cousin Margaret and is a snap to make. I tweaked her version a little bit by using coconut milk instead of chicken stock, but feel free to try it that way if you want.

Here goes.

Get a package of frozen squash.

Frozen cooked squash.

Frozen cooked squash.

And some Thai red curry paste.

Red curry paste.

Red curry paste.

And a can of coconut milk.

Coconut milk.

Coconut milk.

Defrost, melt and heat the squash in a saucepan.

Melting the squash.

Melting the squash.

When the squash is melted and warmed, add the coconut milk.

Adding the coconut milk.

Adding the coconut milk.

Stir in a heaping teaspoon of curry paste (and a half teaspoon of salt).

Red curry paste.

Red curry paste.

Croutons! I didn’t show you croutons. Don’t buy these at the grocery store either. Make your own by cubing some good white bread and frying the cubes in a pan with some melted butter.

Thai Squash Soup.

Thai squash soup.

Thai squash soup.

Thai Squash Soup
Serves 4

Ingredients

400g package frozen squash
14 ounce can coconut milk, shaken (before opening)
1 heaping teaspoon Thai red curry paste
1/2 teaspoon salt

Preparation

Heat the frozen squash in a large saucepan over medium heat until melted.

Add coconut milk and heat through. Stir in red curry paste and salt.

Garnish with croutons and serve.

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4 thoughts on “Thai Squash Soup

  1. Thanks for the credit Lesley!! I’ll definitely try it with coconut milk. I always look forward to your blog entries!

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