Thai Coconut Squash Soup


Preserving Method: Pressure Canning

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.

2. 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.

3. 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.

4. Process 1-pt. jars for 60 minutes or 1-qt.  jars for 1 hour and 15 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid.

5. Cool jars in canner 10 minutes. Remove jars and cool.


(For each 1-pt. jar)
1⁄2 cup coconut milk
2 Tbsp.  red onion slivers
1 Tbsp. chopped fresh cilantro

Lime wedges

To serve, pour contents of a 1-pt. or 1-qt. jar into a medium stainless steel or enameled saucepan. Bring to a boil over high heat. For each 1-pt.jar, stir in

1⁄2 cup coconut milk, 2 Tbsp.  red onion slivers, and 1 Tbsp. chopped fresh cilantro. Bring to a simmer; cook 1 to 2 minutes or until thoroughly heated. (If reheating a 1-qt.jar of soup, double the amounts of coconut milk, red onion slivers, and cilantro.) Serve with lime wedges.