Asian Flavors Winter Squash Soup

  By skstiffler  

September 20, 2012

  • Yields: 6 Servings


1Heat peanut oil in saucepan, add shallots, ginger and chilies. Cook over medium heat, stirring often, until shallots are tender.

2Add stock and squash puree. Stir and simmer slowly, about 10 minutes. Stir in soy milk and heat through. Stir in fish sauce, lime juice and cilantro.

3Add additional soy milk, if desired, for thinner consistency. Season to taste. If using canned broth, use salt sparingly.

4Garnish each bowl with coconut flakes or more cilantro, if desired.

Source: Family Features


2 tablespoons peanut oil

1/4 cup minced shallots

1 tablespoon peeled, minced or grated fresh ginger

1 to 3 jalapeño or serrano chilies, seeded and minced

2 cups homemade chicken stock or 1 14.5-ounce can reduced sodium chicken broth

3 cups cooked winter squash puree (pie pumpkin, butternut, etc.)

2 cups Organic Valley Original or Unsweetened Soy Milk, plus additional soy milk as desired, divided

2 teaspoons bottled Thai-style fish sauce

2 tablespoons (or more) fresh-squeezed lime juice

handful of cilantro, finely chopped

salt and pepper

unsweetened coconut flakes (optional)



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