Roasted Thai Coconut Squash Puree

Wild Chanterelle Mushroom Soup

This simple vegan soup is quick to make and fuels the digestive fires with an intoxicating blend of lemongrass, Thai spices and rich coconut milk.Serves 6



1 large squash or 2 small, to equal 4 cups of roasted pulp ~ butternut, kabocha or acorn work well
1 Tbsp coconut oil
1 yellow onion or leek diced
2 cloves garlic, minced
2-3 Tbsp ginger, grated
1/2 -1 Tbsp red or green thai curry paste
4 kaffir lime leaves ~ juice of 1 fresh lime can be substituted, added before serving
2 lemongrass stalks, bruised and chopped in large pieces ~will be discarded before serving
4 cups stock or water
1 can coconut milk or make your own with THIS
1-2 Tbsp maple syrup or coconut sugar
sea salt to taste
Garnish: minced cilantro and green onions

Mindful Preparation:

1. Roast squash by cutting in half long ways, remove seeds and bake cut side down at 350F until skin is soft, approx. 40 minutes. Allow to cool before handling. While squash is roasting, prepare remaining soup ingredients.

2. Sauté onion or leek in coconut oil until softened, about 5 minutes. Add salt, ginger, garlic, curry paste and other spices. Sauté another 5 minutes.

3. Deglaze pan with small amount of stock or water.

4. Add kaffir lime leaves, lemongrass and the thick part of the canned coconut milk OR 2 cups homemade coconut milk. Bring to slow boil, this will help develop the flavours.

5. Scoop squash flesh from skin and add to soup.

6. Add remaining stock or water and simmer 20 minutes. Remove the lemongrass and lime leaves.

7. Puree soup and simmer a few minutes longer to combine flavours.

8. Garnish with minced cilantro and green onion. If you are fortunate enough to have wild mushrooms, sauté in ghee with a sprinkle of salt until soft and garnish the soup with this magical mixture to take it to the next level!

1 comment

  1. T1D B says:

    This looks like luvins for the tummins!!!!

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