Hello, I’m Clara. Today, we’re going to make thai butternut squash soup recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. 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 meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Thai Butternut Squash soup is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have 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
- Take 110 grams butter
- Take 1 onion
- Take 2 bay leaves
- Take 2 stalks lemongrass
- Prepare 2-3 coriander roots or Coriander stalks (optional)
- Take 1 Tsp red curry paste
- Take 400 ml coconut milk
- Make ready 500 ml white chicken stock
- Prepare Salt to your taste
- Prepare White pepper
- Prepare Lime juice (optional)
- Get Coriander (for garnish)
- Get Red chilli (for garnish)
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.
So that is going to wrap it up with this distinctive dish thai butternut squash soup recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
