Coconut Squash Soup


  • 3 shallots
  • 2 pounds butternut squash, peeled, seeded and cut into 1/2" dice
  • 2 cups coconut milk
  • 2 cups chicken or vegetable broth
  • 1 cup loosely packed cilantro leaves
  • 2 tablespoons fish sauce
  • 1 teaspoon sea salt
  • 1 pound chicken, cooked and chopped
  • 1/4 cup green onions, minced
  • 1/2 cup toasted pepitas, for garnish


  1. In a heavy skillet over medium heat, dry roast the shallots, turning occasionally until softened and blackened. Remove from heat, peel, cut in half lengthwise and set aside.

  2. In a large pot over medium-high heat, bring squash, coconut milk, broth, shallots and cilantro leaves to a boil. Reduce heat and simmer until squash is tender, about 10 minutes. Stir in the fish sauce, salt and chicken, if using. Cook for another 3 to 4 minutes. Taste for salt and adjust if necessary.

  3. To serve, ladle into bowls, top with green onions and toasted pepitas.