Making and canning yummy Thai coconut squash soup

Ingredients

• 4 quarts Chicken Broth (Prepared with chicken bouillon powder; can use store‑bought broth)
• 2 pounds Boneless Skinless Chicken Breast (Cooked and shredded or diced before adding to soup)
• 2 pieces Acorn Squash (Peeled, seeded and cubed (about 2‑inch pieces))
• 2 cans Coconut Milk (Full‑fat, 13.5 oz cans; use both cans for richness)
• 5 pieces Thai Chilies (Whole, seeds left for extra heat)
• 4 cloves Garlic (Minced)
• 4 stalks Lemongrass (Bruised and added whole; removed before jarring)
• 2 pieces Shallots (Thinly sliced)
• 2 tablespoons Fresh Ginger (Grated)
• 1 piece Lime (Zest and juice)
• 1 tablespoon Granulated Sugar (Balances acidity)
• ¼ cup Fresh Cilantro (Chopped, for garnish)
• ¼ cup Red Onion (Finely diced, for garnish)
• 7 pieces Mason Jars (pint size) (Sterilized; 1‑inch headspace)

Instructions

1. Prepare the broth

   Add 4 quarts of water to the large soup pot, stir in chicken bouillon powder, and bring to a rolling boil.

   Time: PT5M

   Temperature: high

2. Prep aromatics

   While the broth heats, mince the garlic, slice the Thai chilies (keep seeds), bruise the lemongrass stalks, grate the ginger, and slice the shallots.

   Time: PT10M

3. Add aromatics to broth

   When the broth is boiling, add garlic, chilies, lemongrass stalks, ginger, and shallots. Reduce heat to a gentle simmer.

   Time: PT2M

   Temperature: medium

4. Simmer aromatics

   Let the mixture simmer uncovered for 20 minutes to infuse the broth.

   Time: PT20M

   Temperature: low

5. Remove lemongrass

   Using tongs, carefully remove the whole lemongrass stalks and discard.

   Time: PT2M

6. Add squash, chicken, and coconut milk

   Stir in the cubed acorn squash, cooked chicken pieces, both cans of coconut milk, lime zest, lime juice, and sugar. Increase heat and bring back to a boil.

   Time: PT5M

   Temperature: high

7. Final simmer

   Reduce heat and simmer uncovered for 5 minutes until the squash is just tender.

   Time: PT5M

   Temperature: medium

8. Sterilize jars

   While the soup simmers, place the pint Mason jars and lids in the pressure canner with water and bring to pressure to sterilize.

   Time: PT10M

9. Jar the soup

   Using a ladle, fill each jar first with solid ingredients (squash, chicken) to about half the jar, then add hot broth until 1‑inch headspace remains. Remove air bubbles with a non‑metallic utensil.

   Time: PT10M

10. Pressure‑process the jars

    Place the filled jars on the canning rack, seal the pressure canner, and process at 10 psi for 90 minutes for a full 7‑quart load.

    Time: PT1H30M

    Temperature: 10 psi

11. Cool and store

    Turn off the canner, let pressure release naturally, then remove jars and let them cool completely (12‑24 hours). Check seals before storing.

    Time: PT30M

12. Reheat and serve

    When ready to eat, heat the soup in a pot, stir in fresh cilantro, diced red onion, and extra lime juice. Serve over jasmine rice or noodles if desired.

    Time: PT5M

    Temperature: high

Nutrition Facts

Calories

180

Protein

10 g

Carbohydrates

12 g

Fat

10 g

Fiber

2 g