Squash and Chili Soup

100% would make this recipe for Squash and Chili Soup again.

Recipe from Monterra Bar and Grill Harvest Festival menu - this is a fantastic soup with a mix of spice and sweetness, and presents very well with shrimp and squash garnish.

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Squash and Chili Soup Ingredients

4 can (12 oz) Chicken broth	4 ea Chili peppers Sliced in circles
8 can (12 oz) Coconut milk (not coconut cream)	1 tb garlic chopped
1 liter 35% cream	2 ea Butternut squash medium cubed, roasted & half cooked
2 c Fish sauce	125/175 Shrimp for garnish
3 oz Fresh ginger finely chopped	Salt to taste
4 tb Basil pesto	Pepper to taste
1/2 ea Spanish onion finely chopped

Instructions for Squash and Chili Soup

Saut onions in 2 TBSP of garlic butter until translucent. Add garlic, pesto, and ginger and cook another 2 minutes. Add chicken broth, coconut milk, 35% and fish sauce and bring to low boil. Add chili peppers and adjust seasoning.

Add cooled squash cubes and 5-6 shrimp in bowl when serving soup and garnish with parsley. Squash should be cooked Al Dente so it doesn't become mushy.

Main Ingredient: SquashCuisine: Uncategorized

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