Winter Squash & Rice “Laksa” Soup

This “Laksa” soup is a favorite way to eat winter squash — it has a bit of a bite, but is mellowed by the coconut milk. 

Winter Squash & Rice "Laksa" Soup


Puree in blender until smooth (add water if necessary):

  • 3-4 Anaheim peppers seeded and chopped
  • 2-3 cloves garlic
  • 2 thumb-sized pieces of ginger peeled
  • bunch of fresh cilantro with stems

Saute in large pot:

  • 1 onion finely chopped
  • olive oil

Add to pot:

  • pepper puree
  • c. chicken broth
  • 1 cup basmati rice
  • heaping teaspoon five-spice powder
  • 1 teaspoon ground cumin

Cook, covered until rice is tender. Add extra water while cooking if necessary.


    • several cups cooked winter squash
    • two 14-ounce cans coconut milk
    • salt and pepper to taste
    • juice of 1 lime


    • Heat through and serve.