Creamy Canning Thai Squash Soup Recipe in 6 Easy Steps

There’s something magical about opening a jar of homemade Canning Thai Squash Soup in the middle of winter and being instantly transported to a bustling Bangkok street market. I discovered this recipe during my first attempt at pressure canning – I was nervous about the process but completely hooked after tasting that first spoonful of creamy, spiced squash goodness. What makes this soup special isn’t just its bold Thai flavors (though the coconut milk and red curry paste combo is killer), but how it lets you preserve summer’s bounty to enjoy year-round. Whether you’re meal prepping for busy weeks or stocking your pantry with homemade convenience foods, this soup delivers restaurant-quality taste with just a quick reheat.

Why You’ll Love This Canning Thai Squash Soup

• Bold Thai flavors in every jar: That perfect balance of creamy coconut milk, spicy curry paste, and bright lime makes this soup taste like it came straight from a street food stall. I always get compliments when I serve it!
• Easy canning process: Don’t let pressure canning intimidate you – this recipe walks you through each step simply. I was a total beginner when I first tried it, and now it’s my go-to pantry staple.
• Year-round convenience: Nothing beats popping open a jar of this vibrant soup on a chilly day. The flavors actually improve as they mellow in the jar – my last batch tasted even better after 3 months!
• Endlessly adaptable: Make it vegan by skipping the fish sauce, or adjust the spice level to your taste. I sometimes add extra ginger when I’m feeling under the weather – it’s like a hug in a bowl.
• Uses seasonal produce beautifully: When my garden overflows with squash, this recipe lets me preserve that fresh flavor. The texture stays wonderfully creamy after canning too – no mushy vegetable disappointment here!

Ingredients for Canning Thai Squash Soup

• 2 lbs Thai squash, peeled and cubed (look for the small, light green ones)
• 1 can (14 oz) coconut milk – I always grab full-fat for that rich, creamy texture
• 4 cups vegetable broth – homemade or low-sodium store-bought both work great
• 2 tbsp red curry paste – this is where the magic starts!
• 1 tbsp ginger, minced (I keep mine in the freezer for easy grating)
• 2 cloves garlic, minced – fresh is best here
• 1 tbsp lime juice – bottled works in a pinch, but fresh makes it sing
• 1 tbsp fish sauce (optional) – adds that authentic umami depth
• 1 tsp brown sugar – just enough to balance the flavors
• 1/4 cup fresh cilantro, chopped – save some for garnish!

Ingredient Notes & Substitutions

If you’re making this vegan, swap the fish sauce for soy sauce or coconut aminos – it’ll still taste amazing. Can’t find Thai squash? Butternut works beautifully too. The red curry paste heat level varies by brand, so start with 1 tablespoon and add more to taste. And don’t skip the fresh lime juice – that bright acidity really makes all the difference!

Equipment Needed for Canning Thai Squash Soup

You’ll need just a few trusty tools to make this soup magic happen! My must-haves are: a large heavy-bottomed pot (mine’s seen better days but still works perfectly), an immersion blender for that silky texture, sterilized pint jars with new lids, a pressure canner (no cheating with water bath canning here!), and a wide-mouth ladle for easy filling. That’s it – no fancy gadgets required!

How to Make Canning Thai Squash Soup

Trust me, this recipe is easier than it looks! Here’s how I make my favorite Thai squash soup that’s perfect for canning:

1. Start by heating your large pot over medium heat. Add a splash of oil and sauté the ginger and garlic until you get that amazing aroma – about 1 minute. Don’t let it burn!
2. Toss in your cubed Thai squash, coconut milk, vegetable broth, and red curry paste. Stir everything together until the curry paste dissolves completely. This is when the magic starts!
3. Bring the mixture to a lively boil, then immediately reduce to a gentle simmer. Set your timer for 20 minutes – the squash should be fork-tender when done. I sometimes give it a stir halfway through.
4. Now for the fun part! Use your immersion blender to puree the soup right in the pot until it’s velvety smooth. Careful with splatters – I learned this the hard way with new white cabinets!
5. Stir in the lime juice, fish sauce (if using), and brown sugar. Taste and adjust seasonings – sometimes I add an extra squeeze of lime for brightness.
6. Keep the soup at a simmer while you prep your jars – we want everything piping hot for safe canning.

Canning Instructions

Fill sterilized jars with hot soup, leaving a generous 1-inch headspace. Wipe rims clean, apply lids and rings finger-tight. Process in a pressure canner (not water bath!) at 10 psi for 75 minutes. Let pressure release naturally before removing jars. You’ll hear that satisfying “pop” as they seal – music to a canner’s ears!

Tips for Perfect Canning Thai Squash Soup

Here are my hard-earned secrets for getting this soup just right every time:

• Taste as you go with the curry paste – I always start with half the amount, then add more after blending. Remember, flavors intensify during canning!
• Test squash tenderness by pressing a cube against the pot’s side – it should mash easily with no resistance. Undercooked squash won’t blend smoothly.
• That 1-inch headspace matters! Overfilled jars won’t seal properly. I keep a chopstick handy to check the level before lidding.
• Let jars cool undisturbed overnight – moving them too soon can break the seal. I learned this after a heartbreaking “ping” sound from a tipped-over jar!

Serving & Storing Canning Thai Squash Soup

When you’re ready to enjoy your canned masterpiece, I love topping mine with fresh cilantro leaves, a squeeze of lime, and sometimes a dollop of coconut yogurt. The sealed jars keep beautifully in a cool, dark place for up to a year – though mine never last that long! To serve, simply reheat gently on the stove (don’t boil!) or microwave in bursts, stirring between. Fresh soup keeps refrigerated for 5 days or freezes beautifully for 3 months. Pro tip: Shake canned jars before opening to redistribute any settled ingredients!

Canning Thai Squash Soup FAQs

Can I freeze this soup instead of canning it?
Absolutely! Just skip the canning steps and let the soup cool completely before freezing in airtight containers. Leave about an inch of space at the top – I learned the hard way that soup expands! It’ll keep for 3 months frozen. Thaw overnight in the fridge before reheating gently.

How long does the canned soup last unopened?
Properly canned jars will stay delicious for up to 1 year in a cool, dark pantry. The flavors actually improve after a few weeks as everything melds together. Always check for sealed lids before storing – if the center button pops when pressed, toss it out.

Is fish sauce really necessary?
Not at all! I make a vegan version for my sister all the time. The soup still tastes amazing with just the curry paste and lime for brightness. If you want that umami depth without fish sauce, try a splash of soy sauce or coconut aminos instead.

Can I use other types of squash?
You bet! Butternut squash works beautifully and gives a slightly sweeter flavor. Kabocha squash is my second favorite – its dense flesh makes the soup extra creamy. Just avoid watery varieties like zucchini, as they don’t can well.

Why pressure canning instead of water bath?
Safety first! Low-acid foods like squash soup require the higher temperatures of pressure canning to prevent spoilage. I tried water bath canning once before I knew better – let’s just say that jar never got opened! Stick with pressure canning for this recipe.

Nutritional Information

Nutritional values are estimates per 1-cup serving: 180 calories, 10g fat (8g saturated), 20g carbs, 3g fiber, 5g sugar, 3g protein, 480mg sodium. Remember, your exact numbers may vary slightly based on ingredient brands and preparation.

Now go grab those jars and make some magic – your future self will thank you when you’re enjoying that Thai flavor anytime!

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