Thai Coconut Squash Soup

Ingredients

• 2 quarts Beef Broth (low‑sodium if possible)
• 0.5 teaspoon Red Pepper Chili Flakes
• 3 cloves Garlic (minced)
• 2 Thai Chilies (deseeded and diced)
• 1 stalk Lemongrass (outer layers removed, quartered)
• 2 inches Fresh Ginger (peeled and grated)
• 1.5 lb Squash or Pumpkin (peeled, seeded, cut into ½‑inch cubes)
• 2 tablespoons Granulated Sugar
• 2 teaspoons Salt
• 1 teaspoon Lime Zest (freshly grated)
• 2 tablespoons Bottled Lime Juice
• 4 Shallots (chopped)
• 1 Red Bell Pepper (chopped)
• 0.5 cup Coconut Milk (optional, added when serving)
• 0.5 cup Red Onion (diced, optional garnish)
• 2 tablespoons Cilantro (chopped, optional garnish)

Instructions

1. Heat the Broth

   Pour 2 quarts of beef broth into a large stockpot and bring to a rolling boil over medium‑high heat.

   Time: PT5M

2. Add Aromatics and Simmer

   Stir in ½ tsp red pepper chili flakes, 3 minced garlic cloves, 2 diced Thai chilies, the quartered lemongrass stalk, and the grated 2‑inch ginger piece. Reduce heat and let simmer for 20 minutes, stirring occasionally.

   Time: PT20M

3. Remove Lemongrass and Add Main Vegetables

   Take out the lemongrass stalk. Add the cubed squash, 2 tbsp sugar, 2 tsp salt, 1 tsp lime zest, 2 tbsp bottled lime juice, 4 chopped shallots, and the chopped red bell pepper. Bring back to a boil, then lower to a gentle simmer for 5 minutes.

   Time: PT10M

4. Jar the Hot Soup

   Using a ladle and funnel, fill sterilized pint jars with the hot soup, leaving 1¼ inches of headspace. Run a wooden chopstick through the liquid to release air bubbles, then wipe the rim with a cloth dampened with white vinegar.

   Time: PT15M

5. Seal Jars and Load Canner

   Place new lids on the jars and secure bands fingertip‑tight (no more than three finger widths). Using a jar lifter, arrange the jars on the canning rack inside a hot (not cold) pressure canner.

   Time: PT5M

6. Process in Pressure Canner

   Seal the canner, bring it to 10 psi (or manufacturer’s recommended pressure for your altitude), allow a steady stream of steam for 10 minutes, then process for 1 hour 15 minutes for pint jars.

   Time: PT1H25M

7. Cool Down the Canner

   Turn off the heat and let the canner depressurize naturally. Once pressure is released, wait 5 minutes, then carefully remove the weight and open the vent lid for another 5‑minute steam release before opening the canner.

   Time: PT15M

8. Set Jars to Cool

   Using the jar lifter, remove the jars and place them on a towel‑lined surface away from cold drafts. Let them sit undisturbed for 24 hours before checking seals.

   Time: PT5M

9. Optional Serving

   Reheat a jar of soup, stir in ½ cup coconut milk, add a handful of diced red onion, and garnish with chopped cilantro before serving.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef Broth: Chicken broth, Vegetable broth
• Instead of Red Pepper Chili Flakes: Paprika, Cayenne pepper
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Thai Chilies: Bird's eye chilies, Jalapeño (more mild)
• Instead of Lemongrass: Lemongrass paste (1 tsp)
• Instead of Fresh Ginger: Ground ginger (1/2 tsp)
• Instead of Squash or Pumpkin: Butternut squash, Kabocha
• Instead of Granulated Sugar: Honey (1 tbsp)
• Instead of Salt: Sea salt, Low‑sodium salt
• Instead of Lime Zest: Lime peel (dried)
• Instead of Bottled Lime Juice: Fresh lime juice (1 tbsp)
• Instead of Shallots: Yellow onion (½ cup)
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Coconut Milk: Full‑fat coconut cream (¼ cup)
• Instead of Red Onion: Green onion (¼ cup)
• Instead of Cilantro: Thai basil

Equipment Needed

• Large Stockpot
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Ladle
• Pint Canning Jars
• New Canning Lids and Bands
• Pressure Canner
• Canning Rack
• Jar Lifter
• Funnel
• Wooden Chopstick or Bubble Remover Tool (optional)
• Heat‑Resistant Gloves (optional)

Critical Steps — Do Not Skip

• Leaving correct headspace and removing air bubbles before sealing.
• Sealing jars fingertip‑tight and loading them into a hot pressure canner.
• Maintaining proper pressure and processing time (10 min steam + 1 h 15 min for pint jars).
• Allowing the canner to depressurize naturally; never force the lid open.

Chef Tips from the Video

• Toast the lemongrass briefly before adding to release extra aroma.
• Zest the lime before juicing to avoid bitter pith.
• Use a stainless steel ladle for easy cleaning; plastic can retain oil and flavor.
• If you like extra heat, add a pinch of extra chili flakes just before serving.

Troubleshooting

Storage

Refrigerator: Once opened, store in the refrigerator and consume within 3–4 days.

Freezer: Unopened sealed jars can be frozen for up to 3 months for extra safety.

Room temperature: Store sealed jars in a cool, dark pantry for up to 12 months.

Make-Ahead Tips

• The soup can be prepared up to the jarring step and refrigerated for up to 24 hours before processing.
• Label each jar with the production date; this helps track shelf life.
• If you prefer a smoother texture, blend the soup before jarring, but expect a slightly different mouthfeel after canning.

Frequently Asked Questions