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Canning Thai Coconut Squash Soup Recipe

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This Canning Thai Coconut Squash Soup is a vibrant and flavorful winter soup that combines sweet squash, spicy Thai chiles, and aromatic lemongrass, finished with fresh lime and creamy coconut milk. Perfect for preserving and enjoying year-round, this tested recipe uses pressure canning to safely store the soup. Ideal for a comforting meal with a hint of Thai-inspired warmth and zest.

Ingredients

Soup Base

  • 2 Quart vegetable broth, or chicken broth
  • 1 ½ lb butternut squash, or kabocha, acorn, or other orange-fleshed winter squash, peeled and cut into ½” (1cm) cubes
  • ½ tsp red pepper flakes
  • 2 small Thai chile peppers, seeded and minced, fresh or dried
  • 3 cloves garlic, minced
  • 1 stalk lemongrass, quartered
  • 1 piece ginger, fresh 2 inch (5 cm), peeled and grated
  • 2 tbsp sugar
  • 1 tsp lime zest
  • 1 medium red bell pepper, chopped
  • 4 medium shallots, chopped
  • 2 tsp salt
  • 2 tbsp lime juice, ideally fresh, but bottled works too

Serving Add-Ins Per Pint

  • 2 tbsp red onion slivers
  • 1 tbsp cilantro, chopped
  • ½ cup coconut milk
  • Lime wedges

Instructions

  1. Flavor the Broth: Bring the broth to a boil in a six-quart (six-liter) Dutch oven. Stir in the red pepper flakes, minced garlic, seeded and minced Thai chiles, grated ginger, and quartered lemongrass stalk. Simmer for 20 minutes, stirring often to blend the flavors.
  2. Add Vegetables and Seasonings: Remove the lemongrass from the broth, then add the cubed squash, sugar, salt, lime zest, lime juice, chopped shallots, and chopped red bell pepper. Return to a boil, then reduce heat to maintain a simmer uncovered for 5 minutes, stirring occasionally.
  3. Prepare Jars for Canning: Ladle the hot soup into hot sterilized jars, leaving 1 inch (2.5 cm) of headspace. Remove air bubbles using a bubble removal tool, then wipe jar rims clean with a clean rag to ensure a proper seal.
  4. Seal Jars: Place lids and bands on the jars and tighten until fingertip tight. Repeat filling and sealing for all jars.
  5. Pressure Canning: Place jars on a rack inside a pressure canner containing 2 inches (5 cm) of simmering water. Lock the lid on the canner. Heat to medium-high and vent steam for 10 minutes. Put the weighted gauge or counterweight on the vent, then build pressure to 10 lbs for weighted-gauge or 11 lbs for dial-gauge canners.
  6. Process Jars: Process pint jars for 75 minutes and quart jars for 90 minutes. Once processing is complete, turn off the heat and allow the pressure to return to zero naturally. After that, wait an additional 5 minutes before opening the lid.
  7. Cool Jars: Let the jars cool in the canner for 10 minutes, then remove them carefully and place on a towel or rack to cool completely for about 12 hours. Check seals, label jars, and store in a cool, dark place for up to one year.
  8. Reheat and Serve: To serve, pour the contents of a jar into a medium stainless steel pan and bring to a boil over high heat. For each pint, stir in ½ cup (125 ml) coconut milk, 2 tbsp red onion slivers, and 1 tbsp chopped fresh cilantro; double these amounts for quarts.
  9. Final Simmer: Bring the soup with add-ins to a simmer and cook for 1-2 minutes until heated through.
  10. Serve: Serve immediately with fresh lime wedges on the side for squeezing, adding bright acidity to the dish.

Notes

  • When serving, Ball canning suggests adding 2 tbsp red onion slivers, 1 tbsp chopped cilantro, and ½ cup coconut milk per pint of soup for optimal flavor and creaminess.
  • Double the serving add-ins quantities if using quart jars.
  • Ensure jars and lids are properly sterilized before filling to guarantee safe storage.
  • Always follow safety guidelines for pressure canning to avoid foodborne illnesses.
  • Use fresh lime juice if possible for best flavor, but bottled lime juice also works.
  • This recipe freezes well as an alternative to canning, if preferred.

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