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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.

Ingredients

Soup

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

Crunchies

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

Salad

Any mixed greens
Dressing (recipe below)



Butternut Squash Soup with 3 Toppings

Soup:

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

Serving:

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