Gingermint Coconut Squash Soup

Gingermint Coconut Squash Soup

Posted by Rob, Brand Manager of Citizen Engagement

When the weather is bitter cold outside, there’s nothing like a hearty bowl of soup to warm you up.  This squash soup recipe is full of flavor and texture – something that is often lacking from the many squash-puree-soups out there.  Don’t be afraid of the chile and curry paste in this recipe – it gives it just enough spicy heat to be really warming and satisfying.

And if you like the flavor combination of ginger and mint, you might want to check out our  Gingermint Propolis and Myrrh fluoride free toothpaste!  It combines the cooling sweetness of peppermint with the exotic brightness of fresh ginger.

Soup inspired by our Gingermint fluoride free toothpaste

You’ll need::

  • 1 medium acorn squash
  • 1 medium onion, chopped
  • 1 jalepeno, seeds and ribs removed, chopped
  • 2 celery ribs, chopped
  • 4 sweet potatoes, peeled and cut into roughly 1 1/2″ cubes
  • 3 garlic cloves, minced
  • 1 TBS grated fresh ginger
  • 2 TBS Thai hot red curry paste
  • zest of one lime
  • 6 cups vegetable broth
  • 1 13.5oz can of coconut milk
  • 1 14oz package extra firm tofu
  • 2 cups (packed) fresh baby spinach
  • Fresh mint
  • Fresh cilantro
  • Olive oil, salt and pepper
  • Preheat the oven to 390 degrees
  • Pierce the skin of the acorn squash all over with the tip of a sharp knife.  Place in baking dish and cook until tender, about one hour
  • Place the sweet potatoes on baking sheets, drizzle liberally with olive oil, and sprinkle with salt and pepper.  Cook until tender and lightly caramelized – about 35 minutes (you can cook at the same time as the squash, just keep an eye on them as they will be done sooner)
  • In a large pot, heat about 2 TBS of olive oil over medium heat. Add the onion, jalapeno and celery and saute for about 10 minutes until tender but not brown.
  • Add the garlic, ginger, lime zest and curry paste and saute for another 2 minutes.
  • Add the vegetable broth and raise the heat to bring the mixture to a boil.  Then reduce to a simmer.
  • Remove the seeds from your squash, and scoop the cooked flesh of the squash into a blender – should be roughly two cups.  Add the can of coconut milk and puree until very smooth.  Stir this mixture into your broth.
  • Cut the tofu into roughly 1/2″ thick slices and lay flat on a cutting board.  Press lightly with paper towels to remove some of the moisture.  Then cut into pieces (I usually do as triangles) and add to the soup.
  • Stir in the sweet potatoes.  Add the baby spinach, and stir for about 2-3 minutes to wilt.
  • Place into serving bowls and garnish with freshly chopped mint and cilantro.
  • Enjoy!