Winter Squash, Vegetable, & Coconut Soup
Recipe by Chef Heidi Fink
Heidi Fink

Winter Squash, Vegetable, & Coconut Soup

  • Yield Serves 5

Very flavourful and vegetarian-friendly, this soup is sure to become a winter favourite.



Heat a soup pot over medium-high heat. Add oil and swirl to coat bottom. Add onion and sauté, stirring frequently, until onion is translucent, about 5 to 7 minutes. Add the prepared garlic, ginger, lemongrass, curry paste, and turmeric. Sauté about 1 minute, until fragrant. Add broth.

Add salt, along with prepared pepper, sui choy (or cabbage), and squash. Bring to a boil. Reduce heat to low, cover, and let simmer 10 to 15 minutes, until all the vegetables are tender and squash is starting to break down a bit.

Add the coconut milk and sliced spinach and simmer about 5 more minutes. Taste to adjust seasoning. The soup may need more salt or curry paste, or you might want to add a bit of brown sugar and/or lime juice.

Serve immediately, sprinkling each bowl with chopped cilantro, if desired. Soup last for 4 days in the fridge.

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