Updated Nov 24, 2014Chatelaine
garlic cloves, or 2 1/2 tsp bottled chopped garlic
small butternut squash, or 250-g pkg peeled and chopped fresh butternut squash pieces
chicken broth, or 2 284-mL cans undiluted chicken broth
2 400-mL cans
unsweetened coconut milk
yellow bell pepper
orange bell pepper
coarsely chopped fresh coriander
- Mince garlic. Coarsely chop onions. Lightly oil a large wide saucepan or pasta pot and set over medium-low heat. Add garlic and onions. Stir often until onions soften, 6 to 8 minutes. Meanwhile, if using half a butternut squash, scoop out and discard seeds. Peel and cut into 1-inch (2.5-cm) cubes. If using packaged squash, cut large pieces into 1-inch (2.5-cm) cubes. Thinly slice carrots.
- When onions are soft, pour in broth. If using canned broth, add 2 cans of water as well. Stir in coconut milk, chili-garlic sauce, squash and carrots. Bring to a boil over high heat, stirring often. Then reduce heat to medium and simmer, uncovered and stirring often, until squash and carrots are almost tender, 8 to 10 minutes.
- Meanwhile, core and seed peppers. Coarsely chop. Thinly slice celery. When squash is almost done, add peppers and celery. Bring to a boil, then simmer, uncovered and stirring often, until vegetables are done as you like, 5 to 8 more minutes. Stir in juice of half a lime. Add coriander. Taste and add more lime juice, if needed. Soup will keep well, covered and refrigerated, up to 4 days or freeze up to 2 months. To serve, defrost and reheat in the microwave. If soup separates, stir or whisk until mixed. Or place in a saucepan and stir often over medium-low heat.
Take a few sips of our Thai coconut-vegetable soup and you’ll fall in love with its silky smoothness laced with a hint of lime.