My creamy Thai squash soup is smooth and satisfying with just a hint of Asian flavor. The coconut milk, Sriracha and the fish sauce are all easy to find in the Asian food section of just about any grocery store. This time of year, is when soup and those hard skinned, odd shaped squash are a wonderful combination. Don’t let winter squash intimidate you. Yes, they are a struggle to cut in half, but think of it as an added calorie burner. That combined with the health benefits the squash possess and everyone is a winner. Once you break through the shell, the joy of sweet and nutty flavor makes it all worthwhile. I give my husband the task of chopping it in two and I think he appreciates my confidence in his abilities. Like I said, everyone wins.
Belle’s Creamy Thai Squash Soup
4 cups acorn or butternut squash, peeled, seeds removed, and cut into 1-inch chunks
1 apple, peeled, cored and cut into chunks
2 carrots, peeled and cut into chunks
3 cups vegetable or chicken broth
1 teaspoon (or more) Sriracha (Thai hot sauce)
1 tablespoon fish sauce (you can use soy sauce)
1 teaspoon salt
1 (14-ounce) can coconut milk
Sour cream and chopped chives for garnish (optional)
Place the squash, apple, carrots, and broth in a large pot (or instant pot). Bring to a boil, and then reduce heat and simmer for about 15-20 minutes or until the veggies are very tender. Using an immersion blender, puree the mixture (you can use a regular blender and puree in batches). To the pot, add the hot sauce, fish sauce (or soy sauce), and salt and bring to a boil. Reduce heat to simmer and stir in the coconut milk until blended and heated through. Serve with a dollop of sour cream and chopped chives if desired.
