Simple Way to Prepare Award-winning Thai Butternut Squash soup

Thai Butternut Squash soup.

Thai Butternut Squash soup

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, thai butternut squash soup. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Thai Butternut Squash soup is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Thai Butternut Squash soup is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook thai butternut squash soup using 14 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Thai Butternut Squash soup:

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

So that is going to wrap it up for this special food thai butternut squash soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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