Vegan Coconut Kabochoa Squash Soup with Corn Salsa
Cozy Up with This Creamy Thai Coconut Squash Soup!
As the weather cools down, there’s nothing quite like a warm and comforting bowl of soup. Today, we’re sharing a recipe for a Thai Coconut Squash Soup that’s packed with flavor, surprisingly easy to make, and perfect for a weeknight dinner or a cozy weekend meal. This soup beautifully balances the sweetness of butternut squash with the creamy richness of coconut milk and a bright, zesty kick of lime. It’s a delightful fusion of Thai-inspired flavors and comforting American cuisine.
This isn’t your average squash soup! The addition of coconut milk elevates it to something truly special, while the lime juice brightens the flavors and prevents it from being too heavy. We’ve also added a touch of sweetness with corn, which provides a lovely textural contrast.
What makes this soup so good?
- Flavorful Fusion: The combination of Thai and American flavors creates a unique and delicious taste.
- Creamy Texture: The coconut milk creates a luxuriously smooth and creamy texture.
- Easy to Make: This soup comes together quickly, making it perfect for busy weeknights.
- Healthy & Nutritious: Packed with vitamins and nutrients from butternut squash and other fresh ingredients.
Tips for the Best Soup:
- Roasting the Squash: Roasting the butternut squash brings out its natural sweetness and intensifies its flavor. Don’t skip this step!
- Full-Fat Coconut Milk: Using full-fat coconut milk is key to achieving a creamy and rich texture.
- Adjust the Spice: Feel free to add a pinch of red pepper flakes or a dash of curry powder for a little extra heat.
- Garnish with Fresh Herbs: A sprinkle of chopped cilantro or a swirl of coconut cream adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: Yes, you can! Acorn squash or kabocha squash would also work well in this recipe.
Q: Can this soup be made vegan?
A: Absolutely! This recipe is naturally vegan.
Q: Can I make this soup ahead of time?
A: Yes, you can! This soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
Q: What can I serve with this soup?
A: This soup pairs well with a side salad, crusty bread, or a light sandwich.
We hope you enjoy this delicious and comforting Thai Coconut Squash Soup! Let us know in the comments below what you think!
Thai Coconut Squash Soup
Ingredients
- 1 medium Butternut Squash
- 4 cups Vegetable Broth
- 1 can Coconut Milk full-fat
- 1 lime Lime Juice
- 1 cob Corn
- to taste Salt
- to taste Pepper
Instructions
- Cut the butternut squash in half and remove the seeds.
- Place the squash cut-side down on a baking sheet and roast at 400°F (200°C) for 25-30 minutes, or until tender.
- While the squash is roasting, shuck the corn and cut the kernels off the cob.
- Once the squash is cool enough to handle, scoop out the flesh and add it to a blender.
- Add the vegetable broth and coconut milk to the blender and blend until smooth.
- Pour the soup into a pot and heat through.
- Stir in the lime juice, salt, and pepper to taste.
- Serve hot, topped with the corn kernels.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
