Coconut Ginger Winter Squash Soup

Coconut Ginger Squash Soup
Recipe type: Lunch, Dinner, Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 srvings
A light flavorful, nutritious, satisfying broth with the rich sweet taste of winter squash. These could be served over jasmine rice, or a light rice noodle.
  • 2 cups coconut milk (light or regular, organic ideal, canned)
  • 1 cup mushrooms or mushroom stalks
  • 1 inch of grated or thinly sliced ginger
  • 3 stalk lemongrass
  • 1 small winter squash (about 2 cups)
  • 4 Kafir lime leaves (fresh, frozen or most common, dried)
  • 5 cups water (ideally spring or filtered)
  • 1½ tsp fresh (ideal) lime juice, or bottled organic
  • 2 cups veggies - your choice: sprouts, spinach, mushrooms, baked squash, or grated carrot, be inventive, have fun, keep it on the light side.
  • fresh cilantro, for garnish
  1. Heat the coconut milk (medium heat) and bring it to a boil
  2. Add ginger, lemongrass, mushrooms and kaffir lime leaves
  3. Lower the heat, add water, cover a simmer for about 1 hr. Let sit for ½ hr
  4. Remove veggies.
  5. Add fresh veggies to taste - sprouts, spinach, baked squash, or grated carrot.
  6. Cook over medium heat til cooked.
  7. Ladle into deep serving bowls
  8. Sprinkle with cilantro, Inhale the aroma and enjoy!