Name: Thai-Inspired Squash and Mushroom Soup
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1 medium shallot, peeled and quartered; 1.5 inch piece lemongrass, white part only, tough outer leaves removed, the remainder thinly sliced; 1 clove garlic, quartered; 1 pod cardamom; 0.5 teaspoon ground coriander; 0.5 teaspoon ground cumin; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground mace; 0.25 teaspoon turmeric; 0.25 teaspoon cayenne; 2 medium acorn squashes (1 1/2-pound each); 2 tablespoons peanut oil; 1 pound cremini or white button mushrooms, cleaned and cut into quarters; 3 cups vegetable broth; 1.67 cups canned regular coconut milk or light coconut milk (1 2/3 cups); 0.25 cup fish sauce; 2 tablespoons packed light brown sugar; 2 red bell peppers cored, seeded, and cut into 1/2-inch strips; 5 scallions, cut into 1/2-inch pieces; 12 basil leaves

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Thai-Inspired Squash and Mushroom Soup — Formulation & Method | CuliNect