This acorn squash soup is a fall-inspired adaptation of Tom Kha Gai – a Thai coconut sweet, spicy and sour soup.

We’ve been ordering a local, organic bin of fruits and veggies to our door for the last year and it’s been nothing short of perfection.

Towards the end of the week we were left with a few different peppers, some bok choy and an acorn squash. I’d also bought a couple crab cakes from Seaport Merchants. I’d been trying to think of a creative way to combine squash and crab all week.

Since October has greeted us with some chilly, rainy weather, I decided to harvest most of our apartment’s back garden. While cutting down copious amounts of lemongrass, I immediately thought of the cans of coconut milk in our cupboard and everything started to come together. I had also picked the last of our carrots. Add a few aromatics and pantry items – bam! Thai Coconut Crab Acorn Squash Soup! (Are you starting to notice how much I love Thai everything?)

This soup is an amazing base for any kind of protein that you like, doesn’t need to be crab cakes! You could use shrimp, fish, chicken, tempeh, tofu or even just a variety of colourful vegetables and you’ll be bound to impress. I served this on a bed of rice, but you could do noodles or have it as a light soup.

  • 1 acorn squash, quartered + seeds removed
  • 2 cans of coconut milk
  • 2 crab cakes (can substitute fresh crab, shrimp or omit)
  • 1-2 lemongrass stalks, sliced into semi-large pieces
  • 1-2 red Thai chillies, sliced
  • 2 limes, juiced (feel free to also use some zest)
  • 2 inch piece of ginger, grated
  • 3 cloves garlic, chopped
  • 2-3 carrots, sliced
  • 1/2 a large or 1 small onion, chopped
  • 1 red pepper (could replace with mushrooms or use both), chopped
  • 1 large bok choy, largely sliced
  • vegetable broth or stock cube, 2-3 cups
  • 2 tbsp brown sugar
  • green curry paste (optional but brings a lot of flavour!)
  • fish sauce, 2 tbsp
  • green onions, sliced
  • coconut oil
  • fresh basil/cilantro/mint
  • optional cooked rice/noodles
  1. Rub coconut oil all over your squash, add salt and pepper and roast skin side up on a baking sheet in the oven at 420° for 30 to 45 minutes. Cook rice or noodles if using.
  2. Pour 1-2 tbsp coconut oil in a large pan, add garlic, onion and ginger. Add 1 tbsp curry paste after 1-2 minutes. Add sliced chillies and carrots and sauté another couple minutes.
  3. Add two cans of coconut milk to the pan and bring to a light simmer. Add lemongrass.
  4. Add roasted acorn squash to a blender, cover with stock and puree until smooth. Add mixture to the soup and simmer.
  5. Add, bok choy, chopped peppers (or mushrooms), brown sugar and fish sauce to taste, boil down to a consistency you like. Fry crab cakes or other protein.
  6. Add lime juice and zest to soup. Serve noodles or rice in the bottom of a bowl, top with soup, crab cakes/protein of choice, green onions and fresh herbs. Take out lemongrass before serving.

Leave a Reply