08/06/2026
Same base, new face Squash Kha soup Roasted
squash + coconut + a touch of heat
1 butternut squash
1½ shallots
1 head garlic
3 sweet peppers
1 thumb ginger or 1 tsp galangal
½ red chili
1 lemongrass stalk
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp Thai red curry paste
1L vegetable stock
400ml coconut milk
2 Tbsp brown or coconut sugar
1 lime
Turmeric, paprika, citrus garlic seasoning, salt, pepper
* Olive oil
Instructions:
1. Roast: squash, shallot, garlic, and peppers with olive oil + seasonings. Bake at 200°C (400°F) until golden and soft.
2. Aromatics: In a pot, sauté ginger, chili, lemongrass 3-5 min. Stir in curry paste, soy sauce, and vinegar. Add broth.
3. Blend: Scoop roasted veggies into the pot. And blend until silky.
4. Finish: Stir in coconut milk, sugar, and lime juice. Adjust seasoning.
5. Serve: Garnish with sourdough croutons, roasted peanuts, shrimp, cilantro, spring onions & a swirl of coconut cream...
