Hi, I am Laura. Today, we’re going to prepare thai butternut squash soup recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Thai Butternut Squash soup Recipe
Thai Butternut Squash soup is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Thai Butternut Squash soup is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook thai butternut squash soup using 14 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Thai Butternut Squash soup:
- Prepare 1 big Butternut squash
- Take 110 grams butter
- Make ready 1 onion
- Make ready 2 bay leaves
- Prepare 2 stalks lemongrass
- Take 2-3 coriander roots or Coriander stalks (optional)
- Make ready 1 Tsp red curry paste
- Get 400 ml coconut milk
- Make ready 500 ml white chicken stock
- Prepare Salt to your taste
- Take White pepper
- Make ready Lime juice (optional)
- Make ready Coriander (for garnish)
- Prepare Red chilli (for garnish)
Steps 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.
So that’s going to wrap it up for this distinctive dish thai butternut squash soup recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
