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Creamy Canning Thai Squash Soup Recipe in 6 Easy Steps

Canning Thai Squash Soup
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A flavorful Thai-inspired squash soup that’s perfect for canning and enjoying later.

Ingredients

Scale
  • 2 lbs Thai squash, peeled and cubed
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 2 tbsp red curry paste
  • 1 tbsp ginger, minced
  • 2 cloves garlic, minced
  • 1 tbsp lime juice
  • 1 tbsp fish sauce (optional)
  • 1 tsp brown sugar
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. In a large pot, sauté ginger and garlic until fragrant.
  2. Add squash, coconut milk, vegetable broth, and red curry paste. Stir well.
  3. Bring to a boil, then reduce heat and simmer for 20 minutes or until squash is tender.
  4. Blend the soup until smooth using an immersion blender.
  5. Stir in lime juice, fish sauce, and brown sugar.
  6. Ladle hot soup into sterilized jars, leaving 1-inch headspace.
  7. Process jars in a pressure canner for 75 minutes at 10 psi.

Notes

  • Adjust curry paste to taste for desired spiciness.
  • For a vegan version, omit fish sauce.
  • Store canned soup in a cool, dark place for up to 1 year.

Nutrition

Find it online: https://cannedkitchen.com/canning-thai-squash-soup-recipe/