Thai Butternut Squash soup. 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.
You can have Thai Butternut Squash soup using 14 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Thai Butternut Squash soup
- Prepare 1 of big Butternut squash.
- Prepare 110 grams of butter.
- Prepare 1 of onion.
- You need 2 of bay leaves.
- Prepare 2 stalks of lemongrass.
- Prepare 2-3 of coriander roots or Coriander stalks (optional).
- You need 1 Tsp of red curry paste.
- You need 400 ml of coconut milk.
- It’s 500 ml of white chicken stock.
- It’s of Salt to your taste.
- Prepare of White pepper.
- It’s of Lime juice (optional).
- You need of Coriander (for garnish).
- Prepare of 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! 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.
Thai Butternut Squash soup instructions
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..
It has just the right balance of sweetness and spicy flavors, and it tastes like. 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. This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry!
