Canning Thai Coconut Squash Soup

Ingredients

• 2 lb Pumpkin or Winter Squash (peeled, seeded, and cubed)
• 5 cloves Garlic (minced)
• 1 medium Onion (diced; can substitute shallot)
• 1 large Jalapeño Pepper (seeds removed, minced; substitute Serrano or Thai chili if available)
• 1 tbsp Fresh Ginger (peeled and finely diced)
• 2 small Red Bell Pepper (diced)
• 2 qt Chicken Broth (low‑sodium; can use homemade or store‑bought)
• 1 tbsp Lemongrass Paste (adds authentic Thai aroma)
• 1 tsp Lime Zest (freshly grated)
• 2 tbsp Lime Juice (freshly squeezed)
• 2 tbsp Sugar (balances acidity)
• 2 tsp Salt (adjust to taste)
• 1 tsp Red Pepper Flakes (optional for extra heat)

Instructions

1. Prepare the Squash

   Peel, seed, and cut the pumpkin or winter squash into 1‑inch cubes. Set aside.

   Time: PT10M

2. Chop Aromatics

   Mince the garlic, dice the onion, mince the ginger, mince the jalapeño (remove seeds if less heat is desired), and dice the red bell peppers.

   Time: PT10M

3. Start the Broth

   In a large stockpot, combine chicken broth, lemongrass paste, lime zest, and lime juice. Bring to a gentle boil over medium‑high heat.

   Time: PT5M

   Temperature: Medium‑high heat

4. Infuse Lemongrass

   Once the broth reaches a boil, reduce to a simmer and let it cook for 20 minutes to infuse the lemongrass flavor.

   Time: PT20M

   Temperature: Simmer

5. Add Remaining Ingredients

   Stir in the cubed squash, garlic, onion, ginger, jalapeño, bell peppers, sugar, salt, and red pepper flakes. Bring the mixture back to a boil, then reduce to a simmer for 5 minutes.

   Time: PT5M

   Temperature: Simmer

6. Taste and Adjust

   Sample the soup and adjust seasoning with additional lime juice, sugar, or salt as needed.

   Time: PT2M

7. Prepare Canning Equipment

   Place the canning rack in the pressure canner, add two quarts of hot water, and pre‑heat the jars in a pot of simmering water (or wash them in hot, soapy water and keep warm). Soak lids in warm water.

   Time: PT10M

8. Fill Jars

   Using a slotted spoon, distribute the solid ingredients evenly among the four quart jars, then ladle the hot broth over them, leaving ½‑inch headspace.

   Time: PT5M

9. Seal and Process

   Place lids on jars, screw on bands fingertip‑tight, then lower jars into the pressure canner. Secure the pressure‑limiting valve, bring to high pressure, and process for 75 minutes.

   Time: PT75M

   Temperature: High pressure (10‑psi at sea level)

10. Cool and Store

    Turn off the heat, let the canner depressurize naturally, then remove jars with a jar lifter. Place jars on a towel‑lined surface to cool for 12‑24 hours. Check seals before storing.

    Time: PT30M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

18 g

Fat

6 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pumpkin or Winter Squash: Butternut squash, Acorn squash
• Instead of Onion: Shallot
• Instead of Jalapeño Pepper: Serrano pepper, Thai chili
• Instead of Fresh Ginger: Ground ginger (use 1 tsp)
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Chicken Broth: Vegetable broth
• Instead of Lemongrass Paste: Fresh lemongrass stalk (1 inch, minced)
• Instead of Lime Juice: Bottled lime juice (ensure 100% juice)
• Instead of Sugar: Honey (1.5 tbsp)
• Instead of Salt: Sea salt

Equipment Needed

• Large Stockpot (6‑qt)
• Sharp Chef’s Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Slotted Spoon
• Pressure Canner (Nesco or similar)
• Canning Rack
• Quart‑size Mason Jars (4)
• Jar Lids and Bands
• Jar Lifter
• Zester or Microplane (optional)

Critical Steps — Do Not Skip

• Ensuring the broth reaches a proper simmer before adding squash.
• Maintaining correct headspace (½‑inch) when filling jars.
• Processing at the correct pressure and time (75 min at high pressure).
• Verifying jar seals after cooling.

Chef Tips from the Video

• Roast the cubed squash at 400°F for 20 minutes before adding to the soup for deeper flavor.
• Use fresh lime zest and juice for brighter acidity; bottled juice can be used in a pinch.
• If you can find fresh lemongrass, bruise the stalks and add them instead of paste for a more authentic aroma.
• Taste the broth after the 20‑minute lemongrass infusion; you can add a second tablespoon of paste if the flavor is weak.

Troubleshooting

Storage

Refrigerator: Store opened soup in an airtight container for up to 4 days.

Freezer: Do not freeze canned soup; store sealed jars in a cool, dark pantry for up to 12 months.

Room temperature: Canned jars keep at room temperature in a pantry away from direct sunlight.

Make-Ahead Tips

• Canned jars can be stored for up to a year; reheat gently on the stove or in a microwave.
• If you prefer fresh soup, keep the cooked soup in the refrigerator and consume within 4 days.

Frequently Asked Questions