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Golden Nugget Squash Soup

Serves 14


  • 7 pounds golden nugget squash
  • 1 cup water
  • 2 tablespoons safflower oil
  • 1 pound Spanish onions, chopped
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped ginger
  • 1 cup white wine
  • 1 14-ounce can coconut milk
  • 2 stalks lemongrass, finely chopped and wrapped in a cheesecloth bundle
  • 1 teaspoon ground galangal* (or substitute ground ginger)
  • 8 cups vegetable stock (or substitute chicken stock)
  • salt and pepper to taste

*Galangal is a pungent Asian root related to ginger, commonly used in Thai cuisine. It can be found fresh and dried in Asian markets or online. 


Preheat oven to 350˚F.

  1. Cut squash in half, scoop out and discard seeds and strings. Place squash halves cut-side-down on a sheet pan or rimmed cookie sheet.
  2. Pour water into the pan with the squash and carefully place in oven.
  3. Cook for approximately 45 minutes, or until a knife passes easily through the squash. Remove from oven and let cool.
  4. With a large metal spoon, scrape the squash flesh out of the rind. Put the flesh into a large bowl and set aside.
  5. Heat a large stockpot over medium heat. Add the safflower oil, then the onions, garlic and ginger. Cook until onions are soft.
  6. Add white wine and continue to cook until the liquid is almost evaporated.
  7. Add the squash flesh, coconut milk, lemon grass, galangal and stock to the pot and bring to a boil.
  8. Reduce heat and simmer for 2 hours, stirring frequently.
  9. Remove lemongrass bundle, season to taste with salt and pepper.
  10. Blend in batches until smooth.

Serve hot. Top with a dollop of sour cream if desired.

Hudson Valley Restaurant Week is back this April 8-21!