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  /    /    /  Golden Squash Soup

Golden Squash Soup

Pair with 2022 Estate Bottled Riesling, 2020 Riesling2021 Gewurztraminer & 2021 Chardonnay Unoaked

  • 4 tablespoons (60 mL) virgin coconut oil
  • 1 large onion, ends trimmed and quartered
  • 1 small kabocha, acorn or butternut squash, peeled and cut into 1 ½ inch (3.5 cm) cubes (about 5 cups/1.25 L)
  • 2 cloves of garlic, smashed
  • 1-inch (2.5cm) piece fresh ginger, peeled and roughly chopped
  • 2 stalks lemongrass, smashed and bottom 2 inches (5cm) roughly chopped
  • 1 teaspoon (5mL) turmeric
  • 4 cups (1L) vegetable stock or water
  • 5 dried kaffir lime leaves (see Tip)
  • 2 tablespoons (30mL) red curry paste
  • 1 tablespoon (15mL) granulated sugar
  • 1 can (14 ounces/400mL) full-fat coconut milk, more for garnish
  • 3 tablespoons (45mL) fish sauce

FOR SERVING

  • Freshly cracked black pepper
  • Lime juice

In a large stockpot, melt the coconut oil over medium-high heat. Add the onion and squash and cook, stirring frequently, for about 5 minutes so that they begin to soften. Add the garlic, ginger, lemongrass and turmeric and continue cooking for 2 minutes. Add the stock, lime leaves, curry paste and sugar. Cover, then reduce the heat to medium-low. Let simmer for 20 to 25 minutes, or until the squash is pierced easily with a paring knife. Pick out the lime leaves and discard. Let cool for 10 to 15 minutes.

Pureé the soup in batches in a high-speed blender and return it to the pot. Stir in the coconut milk and fish sauce. Serve hot with a drizzle of coconut milk, cracked black pepper and a squeeze of lime juice.

Store the soup in an airtight container in the fridge for up to 1 week or freeze in zip-top bags for up to 3 months.

TIPS FROM THE AUTHOR: Kaffir lime leaves are one of my absolute favourite seasonings. If you can get them fresh, you’re lucky, but you can find them dried in most Asian grocery stores or online.

The soup heats up quickly from frozen and just needs a squeeze of lime and a splash of coconut milk to finish it off.

From “How to Eat with One Hand” by Christine Flynn @christineanneflynn and Emma Knight

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