Tom Kha Gai Butternut Squash Soup
Tom kha gai soup with a twist. Butternut squash purée makes it creamy and luxurious and doubles the flavor. Warm, gingery, spicy, and the perfect vegan, GF-friendly soup to warm your weary bones.
Ingredients
- 1 small butternut squash ((skin and seeds removed & cubed))
- 1 14-oz. can light coconut milk
- 4 cups low-sodium veggie broth (DIY or store-bought)
- 1 small shallot ((thinly sliced))
- 1 small knob fresh ginger ((grated // 1 knob yields ~ 3 Tbsp))
- 2 stalks lemongrass ((cut into 6-inch pieces for easy removal before serving)*)
- 1 cup mushrooms ((sliced))
- 1 Tbsp fish sauce ((optional))
- 1/2 medium Thai chili or serrano pepper ((thinly sliced, seeds mostly removed))
- For serving: lime (quartered), fresh chopped cilantro and basil for garnish
Instructions
- 1
Preheat oven to 400 degrees (204 C). Add butternut squash to a baking sheet and toss with 2 Tbsp olive or coconut oil and a bit of sea salt. Roast for 12-15 minutes or until tender and cooked through. Set aside to cool slightly.
- 2
In the meantime, add coconut milk, vegetable broth, ginger, lemongrass, and shallot to a medium sauce pan and bring to a boil. Then lower heat to a simmer. Add fish sauce (optional) and sliced pepper and stir.
- 3
Add butternut squash to a food processor or blender with 1 cup of the broth and puree until smooth (amount as original recipe is written // adjust if altering batch size). Add back into the soup and stir until well combined. Add mushrooms and cook for 5 minutes more.
- 4
Taste and adjust seasonings as needed. I added more ginger and a pinch more salt at this point.
- 5
Before serving, discard lemongrass (if you used fresh stalks – otherwise ignore this instruction). Garnish with fresh lime juice (HIGHLY recommended), fresh basil and cilantro.
- 6
This would be lovely over rice or on its own. Store leftovers covered in the fridge for several days. Freeze for longer term storage.
Nutrition Facts
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