Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, thai butternut squash soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Thai Butternut Squash soup is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Thai Butternut Squash soup is something which I’ve loved my whole life. They’re nice and they look wonderful.
How to Make Thai-Style Butternut Squash Soup To begin, heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger. A delicious way to use up seasonal butternut squash!
To begin with this recipe, we have to first prepare a few ingredients. You can cook thai butternut squash soup using 14 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Thai Butternut Squash soup:
- Make ready 1 big Butternut squash
- Make ready 110 grams butter
- Make ready 1 onion
- Make ready 2 bay leaves
- Get 2 stalks lemongrass
- Make ready 2-3 coriander roots or Coriander stalks (optional)
- Prepare 1 Tsp red curry paste
- Make ready 400 ml coconut milk
- Make ready 500 ml white chicken stock
- Prepare Salt to your taste
- Prepare White pepper
- Make ready Lime juice (optional)
- Get Coriander (for garnish)
- Take Red chilli (for garnish)
Thai butternut squash soup How to make Spicy Thai Butternut Squash Soup Heat some oil in a large pot and sweat some onions and garlic. Add the butternut squash (I recommend roasting it first) and the seasoning and mix it all together. Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk.
Instructions to make Thai Butternut Squash soup:
- Cut onion to thin half moon slices
- Cut Butternut squash to cubes
- Place half the butter in a large sauce pan to melt down. When the butter is foaming, add onion and coat with butter. With very low heat, sweat the onion for 12-15 minutes - cover the onions with damp greaseproof paper and check it every 5 minutes. We don’t want them to burn or catch the pan.
- Add the rest of the butter and the butternut squash to the onions, stir well. Cover again with the same paper from before for 15 minutes or until the squash softens.
- After 15 minutes, check the pan and stir. Place bay leaves, coriander roots, red chilli paste and lemongrass in the pan. Add stock and coconut milk. Also season our soup with a good pinch of salt and a pinch of white pepper. Make sure that the liquid covers all the vegetable and herbs. Stir well then bring it up to the boil.
- Then turn the heat down and leave it to simmer for 20 minutes.
- After 20 minutes, check that Butternut squash by pushing a piece against the side of the pan; it should squash easily. The soup is ready for blending.
- Take bay leaves, coriander roots/ stalks, and lemongrass stalks out of the pan.
- Add all the quash and half the liquid to the blender. Blend and check consistency: thicken with double cream, thin with cooking liquid.
- Pass the soup through the sieve to the serving pan. Season it again with salt and white pepper. You can also add some lime juice (optional and up to your taste)
- Serve and garnish with pieces of red chilli (leave this, if you don’t like spicy taste) and coriander.
My Slow Cooker Thai Butternut Squash Soup, featuring its namesake's Thai-inspired flavors as well as peanut butter, is a deliciously different take on butternut squash. This rich, velvety, just-spicy-enough soup will remind you of a visit to your favorite Thai restaurant. I really never met a squash I didn't love. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. If making in the slow cooker: Add butternut squash, garlic, onion, ginger, Thai curry paste, broth, and salt and pepper to the slow cooker.
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