Hi, I am Jane. Today, we’re going to make thai butternut squash soup recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Thai Butternut Squash soup Recipe
Thai Butternut Squash soup is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Thai Butternut Squash soup is something which I’ve loved my entire life. They’re nice and they look fantastic.
To bewith this recipe, we have to first prepare a few components. You can cook thai butternut squash soup using 14 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Thai Butternut Squash soup:
- Take 1 big Butternut squash
- Take 110 grams butter
- Make ready 1 onion
- Make ready 2 bay leaves
- Prepare 2 stalks lemongrass
- Make ready 2-3 coriander roots or Coriander stalks (optional)
- Get 1 Tsp red curry paste
- Prepare 400 ml coconut milk
- Prepare 500 ml white chicken stock
- Take Salt to your taste
- Make ready White pepper
- Take Lime juice (optional)
- Prepare 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 is going to wrap this up with this distinctive dish thai butternut squash soup recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
