Right now, I’m overrun with winter squash – butternut, acorn, some giant weird looking blue squash… partly from a friend’s garden bounty. And I love Thai coconut soup. So I made a mild variation here with just a few ingredients, and it turned out to be a classic. I’ll be using this soup base and experimenting with all kinds of different vegetables – like sweet potatoes, cabbage, peas, beans, etc.
I used hot green chiles here, but I’m sure I’ll also be making it with mild; I would use 1/2 cup of mild chiles instead of 1/4 cup of hot. This soup is also good without chiles if you want it without any heat or that special chile flavor.
- 4 cups chicken broth
- ¾ cup coconut cream or full fat coconut milk
- 1 tsp curry powder
- ¼ tsp freshly grated ginger
- 6 cups diced peeled winter squash
- 1 10-oz package frozen chopped spinach (or 4 cups fresh, packed)
- ¼ cup diced hot green chiles
- Dump all ingredients into a crockpot and cook on low for 4 hours.