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Best Idea to Cooking Yummy Thai Butternut Squash soup

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Thai Butternut Squash soup

We hope you got benefit from reading it, now let's go back to thai butternut squash soup recipe. To make thai butternut squash soup you only need 14 ingredients and 11 steps. Here is how you achieve that.

To cook an unforgettable Thai Butternut Squash soup, here are the ingridients required:

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

After readying the materials, next you are ready to prepare your tasty Thai Butternut Squash soup by following the procedures below:

  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..

This Thai-spiced butternut squash soup is one of my go-to dishes during the winter and fall months. It is very easy to make and doesn't use a lot of ingredients. What makes this butternut squash soup different from others is that the soup uses a lot of Asian herbs and spices for flavoring. 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.

Recipe : Thai Butternut Squash soup

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step by step to make Thai Butternut Squash soup

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