Thai Butternut Squash soup
Thai Butternut Squash soup

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, thai butternut squash soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Thai Butternut Squash soup is one of the most favored of current viral foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Thai Butternut Squash soup is something which I’ve loved my entire life.

To get started with this recipe, we have to first 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:
  1. Get big Butternut squash
  2. Prepare butter
  3. Prepare onion
  4. Take bay leaves
  5. Make ready lemongrass
  6. Prepare coriander roots or Coriander stalks (optional)
  7. Get red curry paste
  8. Make ready coconut milk
  9. Make ready white chicken stock
  10. Take Salt to your taste
  11. Get White pepper
  12. Prepare Lime juice (optional)
  13. Prepare Coriander (for garnish)
  14. Get 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 this up with this special food thai butternut squash soup recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this webpage on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My page becomes “the place to be” when it comes to thai butternut squash soup cooking. Go on get cooking!