Thai Squash Soup

This coconut squash soup is warm, velvety, and packed with layered flavor, blending roasted squash with aromatic spices and creamy coconut milk. Lemongrass, garlic, and Thai chilis add depth and a subtle kick, while lime and fish sauce bring a bright balance of sweet, sour, and savory. The cumin yogurt and toasted seeds on top add a cool, crunchy contrast to the smooth soup. It’s a comforting yet vibrant dish that feels both nourishing and a little elevated.

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Roasted Squash Coconut Soup with Cumin Yogurt

Servings: 4

Prep Time: 12 minutes

Cook Time: 50 minutes

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Ingredients

• For the Soup
  • 2 pounds kabocha, butternut, or honeynut squash, cubed
  • 1 1/2 teaspoons ground cumin, divided
  • 1 medium yellow onion, thinly sliced
  • 1 stalk lemongrass, minced
  • 1–2 Thai chilis, minced
  • 2 garlic cloves, minced
  • 1 (14-ounce) can low-fat coconut milk
  • 2 cups low-sodium vegetable broth (or water)
  • 2–4 teaspoons fish sauce, to taste
  • Zest and juice of 1 lime
  • Neutral oil, as needed
  • Kosher salt, to taste
• For the Cumin Yogurt & Garnish
  • 1/4 cup coconut yogurt
  • 1 teaspoon ground cumin
  • 3 tablespoons sunflower seeds, toasted
  • Fresh cilantro, chopped

Instructions

1. Roast the squash: Preheat oven to 400°F and line a baking sheet. Toss squash with oil, 1/2 teaspoon cumin, and salt. Roast about 25 minutes until tender and caramelized.
2. Caramelize onions: In a large pot, heat a small amount of oil over medium-high heat. Add onions and cook about 5 minutes until softened. Reduce heat to medium and cook 15 minutes more until caramelized.
3. Add aromatics: Increase heat to medium-high and add lemongrass, Thai chilis, and garlic. Cook about 3 minutes until fragrant.
4. Build the soup: Add coconut milk and broth, stirring to combine. Add roasted squash and bring to a simmer. Cook 10–15 minutes.
5. Make cumin yogurt: In a small bowl mix coconut yogurt with 1 teaspoon cumin. Add a splash of fish sauce to balance flavor if desired.
6. Blend the soup: Use an immersion blender (or standard blender carefully) to puree until smooth. Add more broth or water to reach desired consistency.
7. Season: Stir in 2 teaspoons fish sauce and half the lime zest and juice. Taste and adjust with more fish sauce or lime juice to balance flavors.
8. Serve: Ladle into bowls, drizzle with cumin yogurt, and top with toasted sunflower seeds and cilantro.

Homemade | homemadecooking.com