
Winter Squash, Vegetable, & Coconut SoupRecipe by Chef Heidi Fink Yield Serves 5 Very flavourful and vegetarian-friendly, this soup is sure to become a winter favourite. Ingredients 45 ml (3 Tb) vegetable oil 1 medium onion, diced fine 3 cloves garlic, peeled and minced 15 ml (1 Tb) minced fresh ginger Optional – 15 ml (1 Tb) minced fresh lemongrass 30 to 45 ml (2 to 3 Tb) red Thai curry paste 2.5 ml (1/2 tsp) turmeric 7.5 ml (1-1/2 tsp) salt 1 litre (4 cups) broth or water 1 small red bell pepper, seeded and diced small 375 ml (1-1/2 cups) sliced sui choy or green cabbage 750 ml (3 cups) diced peeled butternut squash 1 can coconut milk 500 ml to 750 ml (2 to 3 cups) sliced spinach Cilantro and/or basil leaves for garnish Directions Heat a soup pot over medium-high heat. Add oil and swirl to coat bottom. Add onion and sauté, stirring frequently, until onion is translucent, about 5 to 7 minutes. Add the prepared garlic, ginger, lemongrass, curry paste, and turmeric. Sauté about 1 minute, until fragrant. Add broth. Add salt, along with prepared pepper, sui choy (or cabbage), and squash. Bring to a boil. Reduce heat to low, cover, and let simmer 10 to 15 minutes, until all the vegetables are tender and squash is starting to break down a bit. Add the coconut milk and sliced spinach and simmer about 5 more minutes. Taste to adjust seasoning. The soup may need more salt or curry paste, or you might want to add a bit of brown sugar and/or lime juice. Serve immediately, sprinkling each bowl with chopped cilantro, if desired. Soup last for 4 days in the fridge.

Winter Squash, Vegetable, & Coconut SoupRecipe by Chef Heidi Fink

Yield Serves 5

Very flavourful and vegetarian-friendly, this soup is sure to become a winter favourite.

Directions

Heat a soup pot over medium-high heat. Add oil and swirl to coat bottom. Add onion and sauté, stirring frequently, until onion is translucent, about 5 to 7 minutes. Add the prepared garlic, ginger, lemongrass, curry paste, and turmeric. Sauté about 1 minute, until fragrant. Add broth.

Add salt, along with prepared pepper, sui choy (or cabbage), and squash. Bring to a boil. Reduce heat to low, cover, and let simmer 10 to 15 minutes, until all the vegetables are tender and squash is starting to break down a bit.

Add the coconut milk and sliced spinach and simmer about 5 more minutes. Taste to adjust seasoning. The soup may need more salt or curry paste, or you might want to add a bit of brown sugar and/or lime juice.

Serve immediately, sprinkling each bowl with chopped cilantro, if desired. Soup last for 4 days in the fridge.

Winter Squash, Vegetable, & Coconut SoupRecipe by Chef Heidi Fink

Ingredients

Directions