Soups & Stewscreativecanning4.3
Canning Thai Coconut Squash Soup
A pressure-canned Thai coconut squash soup that keeps a real dinner on the pantry shelf. The squash, chiles, ginger, and lime go in the jar; stir a can of coconut milk in at serving for a creamy bowl that is ready to heat and eat.
👥 6 Servings⏱️ Prep & Cook: 2h⏳ Prep: 30 min🔥 Cook: 1h 30m👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Prepare a pressure canner for a hot pack according to the manufacturer's instructions, and have hot jars and lids ready.
2
Wash, peel, seed, and dice the squash into even cubes. Seed and mince the chiles, mince the garlic, grate the ginger, quarter the lemongrass, chop the bell pepper and shallots, and zest and juice the lime.
garlic (minced)3 clovesmedium shallots (chopped)4
3
Bring the broth to a boil in a large stainless steel or enameled Dutch oven. Stir in the ground red pepper, garlic, Thai chiles, ginger, and lemongrass. Simmer ⏱️ 20 minutes, stirring often.
garlic (minced)3 cloves
4
Remove the lemongrass, then add the squash, sugar, salt, lime zest, lime juice, shallots, and bell pepper. Return to a boil, reduce the heat, and simmer uncovered for ⏱️ 5 minutes, stirring occasionally.
sugar2 tbspsalt2 tsplime zest1 tsplime juice (ideally fresh, but bottled works too)2 tbspmedium shallots (chopped)4
5
Ladle the hot soup into hot jars, leaving 1 inch of headspace. Remove air bubbles, wipe the rims, and apply lids and bands fingertip tight.
6
Process in a pressure canner: pints for ⏱️ 75 minutes or quarts for ⏱️ 90 minutes, at 10 lbs pressure in a weighted gauge canner or 11 lbs in a dial gauge canner, adjusting for altitude.
7
Let the canner return to zero pressure naturally, wait ⏱️ 5 minutes, then open the lid. Cool the jars in the canner for ⏱️ 10 minutes, then remove and cool for ⏱️ 12 hours. Check seals, label, and store.
Nutrition Facts
calories
144 kcal
fat Content
4 g
serving Size
2 cups
fiber Content
3 g
sugar Content
12 g
sodium Content
2048 mg
protein Content
2 g
carbohydrate Content
28 g
saturated Fat Content
4 g
unsaturated Fat Content
0.3 g
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