Spicy, creamy with coconut milk, and the most gorgeous deep yellow colour, this Indonesian squash and spinach soup is loved by the whole family. Plus, we have prawn crackers with it (served in individual bowls to avoid disputes over who’s had too many).
The original recipe comes from the Sundays at Moosewood Restaurant cookbook.
Indonesian squash and spinach soup
(serves 4)
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 small dried chillies
- 1 tsp turmeric
- 1 Tb ground almonds
- 2 Tb coconut oil (or sunflower oil)
- 1 large onion, diced
- 2 garlic cloves, minced
- 1″ piece of fresh ginger, minced
- 1 tsp salt
- 3 cups vegetable stock
- 6-8 curry leaves (optional)
- 14 oz (400ml) can of coconut milk
- 650g (about 4 cups) butternut squash, cut into 1cm cubes
- 1 lime, juiced
- 100g fresh spinach, chopped
- prawn crackers, to serve
- Combine the coriander seeds, cumin seeds, chillies, turmeric and ground almonds in a mini chopper or mortar and pestle and grind to a coarse powder.
- Heat the oil in a heavy pot over medium heat. Add the onion, and sauté until softened.
- Add the garlic, ginger and salt and fry for a few minutes more, before adding the ground spices.
- Add the vegetable stock and curry leaves (if using) and bring to a boil.
- Reduce the heat to medium-low, and add the coconut milk and squash. Gently simmer, uncovered, for half an hour until the squash is soft, stirring occasionally.
- Stir in the lime juice, then add the spinach and allow it just to wilt (about one minute) before serving.
Ten More Bites 
Lovely!!
Thanks Yana! 🙂
I love the look of this recipe — I normally find the ingredients for SE Asian recipes too tricky to get hold of so it’s nice to see one using things I already have!
I agree!
A wonderful soup; good for a late supper after a late and large lunch
Glad you enjoyed it!