Gosh golly gee whillickers this has been a rough past few weeks for us. Alex had his deviated septum fixed AND tonsils out so he has been living off of pudding, jello, and soup. And I’ve had bronchitis. Yikes!
For our Thanksgiving, I planned on making this soup with mashed potatoes and gravy. Unfortunately, Alex wasn’t able to eat the potatoes. But we did have this delicious and comforting soup for dinner! If you have never cooked with fish sauce, don’t let it intimidate you. It’s one of my favorite ingredients and it has such great flavor! Fish sauce is also super healthy for you!
This soup is great on its own or it would also make a great appetizer. I made it as an appetizer for Christmas dinner last year and it’s always a crowd pleaser! It’s also extremely easy to make.
INGREDIENTS
1 Butternut Squash (halved lengthwise)
1 Yellow Onion (cut into wedges)
2 cloves Garlic
2 1/2 cups Chicken Stock
1 12oz. can Coconut Milk (You can find this in the Asian food aisle & can use light or regular)
1 tbsp. Fish Sauce (Also can be found in the Asian food aisle)
1 tsp. Soy Sauce
1 tbsp. ground Ginger
1 pinch of ground Nutmeg
Juice from 1 lime
Salt & Pepper to taste
Pre-heat oven to 350. Cover a large baking sheet with aluminum foil and drizzle with olive oil. Place the squash halves cut side down on the baking sheet and scatter the onion wedges and garlic cloves around the squash. Make sure everything is coated with olive oil!
Roast the veggies for 40 minutes. Remove the onion and garlic and place aside. Put the squash back in the oven and roast for another 20 minutes.
Once the squash is cooled, remove the seeds. Scoop the flesh out and put in a pot along with the chicken stock, onion, and garlic. Bring to a simmer and cook for 10 minutes. Remove from the heat and either blend with an immersion blender or a regular blender.
Return the soup to the pot over medium heat. Stir in the coconut milk, fish sauce, soy sauce, ginger, and nutmeg. Let simmer for another 10 minutes. Stir in the lime juice and season to taste with salt and pepper.
You can top this with sriracha, scallions, peanuts, or cashews! Enjoy!