Thai Squash Soup

This recipe was inspired by the recipe Kroeung by Nite Yun in Why We Cook. Kroeung is a spice paste that infuses any dish with an incredible amount of flavor.

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4 winter squash, any variety, cut in half
1 lb lemon grass, outer layers removed and inner layers chopped
3 oz galangal root, chopped
1/2 oz makrut lime leaf, sliced thinly
2 oz shallot, chopped
1 cayenne pepper, chopped
6 oz garlic cloves, chopped
1 tsp ground turmeric (or 1 inch piece of fresh)
2 cans coconut milk


  1. Heat oven to 375F
  2. Place the squash, cut side down, on a baking sheet an bake until tender
  3. Remove from the oven and discard the seeds and skins reserving the flesh
  4. In a food processor, blend everything except the squash and coconut milk into a fine paste
  5. In a soup pot, heat a big drizzle of neutral oil and fry the kroeung until fragrant, about 1 minute
  6. Add the squash flesh, several pinches of salt and enough water to cover by 2 inches
  7. Bring to a boil and then blend until very smooth
  8. Add the coconut milk, taste and adjust the seasoning as desired