Thai Coconut Squash Soup


Preserving Method: Pressure Canning

Makes about 6 pint or 3 quart jars

A variation on Tom Kha Gai soup, this version gets its heft from winter squash instead of chicken. Lemongrass, ginger, coconut milk, and cilantro give it its Thai accent.

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).


  • 2 qt. chicken or vegetable broth
  • 1⁄2 tsp. ground red pepper
  • 3 garlic cloves, minced
  • 2 fresh Thai chiles, seeded and minced
  • 1 lemongrass stalk, quartered
  • 1 (2-inch) piece peeled fresh ginger, grated
  • 11⁄2 lb. butternut, acorn, kabocha or other orange- fleshed winter squash, peeled and cut into 1⁄2-inch cubes (about 5 cups)
  • 2 Tbsp. sugar
  • 2 tsp.  salt
  • 1 tsp. lime zest
  • 2 Tbsp. fresh lime juice
  • 4 shallots, chopped
  • 1 red bell pepper, chopped



  1. For Soup: Bring broth to a boil in a 6-qt stainless steel or enameled Dutch oven. Stir in ground red pepper and next 4 ingredients; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove lemongrass. Add squash and next 6 ingredients. Return to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally.


  1. Ladle hot soup into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches (5 cm) of simmering water (180°F). Repeat until all jars are filled.


  1. Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner.

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