Thai Butternut Squash soup
Thai Butternut Squash soup

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Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, thai butternut squash soup. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. This soup is a blend of origins, too.

Thai Butternut Squash soup is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Thai Butternut Squash soup is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have thai butternut squash soup using 14 ingredients and 11 steps. Here is how you can achieve that.

Ingredients of Thai Butternut Squash soup:
  1. Take 1 big Butternut squash
  2. Make ready 110 grams butter
  3. Make ready 1 onion
  4. Make ready 2 bay leaves
  5. Make ready 2 stalks lemongrass
  6. Get 2-3 coriander roots or Coriander stalks (optional)
  7. Prepare 1 Tsp red curry paste
  8. Take 400 ml coconut milk
  9. Prepare 500 ml white chicken stock
  10. Take Salt to your taste
  11. Make ready White pepper
  12. Get Lime juice (optional)
  13. Get Coriander (for garnish)
  14. Get Red chilli (for garnish)

Thai Butternut Squash Soup, yes yes and yes! This is such a delicious way to use up butternut squash and it will leave you craving more! Thai butternut squash soup is the correlation of delicious, seasonal butternut squash, along with the amazing flavors of fresh ginger, Thai curry paste and coconut milk. This is will be your new favorite fall and winter soup.

To Make Thai Butternut Squash soup:
  1. Cut onion to thin half moon slices
  2. Cut Butternut squash to cubes
  3. 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.
  4. 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.
  5. 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.
  6. Then turn the heat down and leave it to simmer for 20 minutes.
  7. 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.
  8. Take bay leaves, coriander roots/ stalks, and lemongrass stalks out of the pan.
  9. Add all the quash and half the liquid to the blender. Blend and check consistency: thicken with double cream, thin with cooking liquid.
  10. 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)
  11. Serve and garnish with pieces of red chilli (leave this, if you don’t like spicy taste) and coriander.

Butternut squash and ginger might just be my new favorite fall food duo. In fact, I almost kept this soup a strictly "Butternut and Ginger Soup" because it was so I mean, it's peanut butter in soup. How can one not be completely and super jazzed about that? I don't know about you, but when the weather gets chilly, I crave warm, comfort food! However, I still want my meals to be Today, I'm sharing a delectable Thai-inspired butternut squash soup.

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