Asian Flavors Winter Squash Soup
Warm up to the velvet texture of this delicious squash soup.
Makes: 6 servings
Notes, Tips & Suggestions
Variations: For a vegetarian and vegan version, omit fish sauce and substitute vegetable broth for chicken broth. If you prefer, substitute Organic Valley Whole Milk for soy milk.
Inspired by a recipe from "Crossroads Cooking" by Elisabeth Rozin (1999, Viking).
Recipe courtesy of Terese Allen for Organic Valley Family of Farms
- 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)
- Heat peanut oil in saucepan; add shallots, ginger and chilies. Cook over medium heat, stirring often, until shallots are tender.
- Add 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.
- Add additional soy milk, if desired, for thinner consistency. Season to taste. If using canned broth, use salt sparingly. Garnish each bowl with coconut flakes or more cilantro, if desired.
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