Acorn squash soup

Ingredients for soup:
Half of Medium size acorn squash or Pumpkin
1 big baking potato chopped in cube sizes
½ stick of lemon grass
4 lime leaves
Medium size galangal (Chinese ginger) or regular ginger
1 chopped red thai or regular chilli
¾ cup of coconut milk
4-5 drops of lime juice
½ cup chopped cilantro
2 teaspoon of salt
1 ½ cups of water for cooking

Please check (Measurements)

Process for soup: Boil water in a medium cooking pot and put half of the part of squash or pumpkin in it placing the open part on the top and closed at the bottom. Boil for 5 minutes, remove and place it on a big tray. Clean the seeds and separate the skin from the inside part (It will be easy as the skin becomes easily removable once it’s boiled). Discard the already boiled water and boil 1 ½ cups of water with the squash and chopped potatoes. Add the lemon grass, lime leaves. Ginger and chilli with salt and let them cook till potatoes and squash become all soft. While on the stove use a masher and press everything gently and then stir well. Add the coconut milk and let it come to boil again. Turn off the stove and add the lime juice and garnish with cilantro.
Goes well with Ekadashi Cheese Buns

Leave a comment