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Butternut Squash and
Thai Coconut Milk Soup

One medium size squash serves 2 - 3

Sometimes the simplest recipes, with only a few ingredients, are the best.  The flavors are clear and uncluttered. This is one of those recipes.  It may appear to be too simple to entice you, but give it a try and then draw your conclusions. It's low cal and very easy to prepare. The coconut milk gives this dish a Thai flavor, but no Thai chilies are used , so it's not a spicy dish.  Don't omit the "crunchies" -- they're an important part.



1 medium size butternut squash.
1  14 oz. can Chaokoh brand Thai coconut milk (unsweetened)
1  1/2 cups light chicken or vegetable broth


Crispy Fried Shallots (recipe below)
Toasted Shredded Coconut (recipe below)
Chopped fresh cilantro


Any mixed greens
Dressing (recipe below)

Butternut Squash Soup with 3 Toppings


Thai Crunchies:

Crispy Fried Shallots

Toasted Shredded Coconut

Chopped Cilantro

Thai Salad Dressing:

2 tsp Thai fish sauce
1 TBS lime juice (fresh or bottled)
2 TBS sweet Thai chili sauce
4 TBS olive oil


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