Using one of the Organic Green Squash from my brother's farm, I decided to make a squash soup.
The squash was baked at 350 for about 40 to 60 minutes. Using a fork, I had pricked the skin to allow steam to escape while baking, added a drizzle of olive oil and wrapped it in tinfoil
Scoop out the pulp from the squash when cooked. Like my Mom always started her soups, saute onions until soft. Into a large pot, add the squash, grated fresh ginger, chopped hot pepper or dried red pepper flakes, lime leave, clove of garlic and the soften onions.
A homemade chicken broth was added to the soup pot. I tend to never use store bought stock as I like to see what's in it and control the amount of salt added to the stock
The coconut milk I like to use is creamy and thick with little or no liquid.
Using a hand blender, the whole mixture is blended. I like to chop up some of the squash to add to the soup, as I like to see what I'm eating. The chunks of chicken were added to soup.
I garnished the soup with sautéed Shrimp and fresh basil which is optional!