Thai Squash Soup


3 lbs. winter squash, cubed
3 cloves garlic, minced
1 jalapeno chili, chopped, (seeds and membranes removed if you prefer it less spicy)
2 teaspoons fresh ginger, chopped
2 cups coconut milk
4 cups chicken stock or vegetable stock
Salt and pepper to taste
¼ cup chopped cilantro
2 tablespoons fresh lime juice
Zest from 1 lime
¼ cup peanuts, chopped

Simmer squash with minced garlic, jalapeno, and ginger in the coconut milk. Add the stock just to cover (you may not need all of it). Simmer until squash is soft about 25 minutes. Add salt and pepper to taste. Puree with a hand blender. Before serving add cilantro, lime juice, zest, and top with peanuts.

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