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Thai Butternut Squash soup
Thai Butternut Squash soup

Before you jump to Thai Butternut Squash soup recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.

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We hope you got insight from reading it, now let’s go back to thai butternut squash soup recipe. You can have thai butternut squash soup using 14 ingredients and 11 steps. Here is how you do that.

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

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