How to make it

  • To prepare the squash, trim both ends. Cut the squash in half. Cut off all the skin. Cut the rounded part in half and remove the seeds with a metal spoon. Cut the squash into 1-inch dice, put them on a lightly oiled baking dish and sprinkle with 1/2 teaspoon salt and the Chinese five-spice powder. Bake in a 400-degree oven until soft when pierced with a fork, about 30 minutes.
  • To roast the seeds, spread them on a baking sheet, lightly coat with oil, and sprinkle with salt and pepper. Roast along with the squash for 10 minutes.
  • To make the soup, cook the onion with a sprinkling of salt in the oil in a large saucepan over medium-high heat until soft, about 5 minutes. Add the garlic and the ginger and cook another 2 minutes. Add the squash and stock and bring to a boil over medium-high heat, stirring occasionally. Puree the soup in a food processor or with an immersion blender and return to the saucepan. Stir in the coconut milk. Add salt and pepper to taste. Garnish with roasted seeds.

Reviews & Comments 2

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    " It was excellent "
    lincolntoot ate it and said...
    Sounds awesome! I like the addition of the coconut milk. A definite must try and 5 to you for posting!
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    " It was excellent "
    minitindel ate it and said...
    Ooooooooo you are making me hungry and so early in the morning for me too hahaha my mouth is watering big time soups !!!!!love the coconut milk in this its my fav.i keep lots of it around hahaha
    Was this review helpful? Yes Flag

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