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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.
To get started with this recipe, we have to 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:
- Take 1 big Butternut squash
- Take 110 grams butter
- Get 1 onion
- Prepare 2 bay leaves
- Make ready 2 stalks lemongrass
- Take 2-3 coriander roots or Coriander stalks (optional)
- Make ready 1 Tsp red curry paste
- Prepare 400 ml coconut milk
- Make ready 500 ml white chicken stock
- Prepare Salt to your taste
- Get White pepper
- Make ready Lime juice (optional)
- Get Coriander (for garnish)
- Take Red chilli (for garnish)
This Thai buttermilk soup with pureed squash is a quick and healthy option that is great for all seasons. 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! This soup is SUPER easy to make and I even have a slow cooker option for you available in the note section.
Steps 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.
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Above is how to cook thai butternut squash soup, very easy to make. Do the cooking levels correctly, loosen up and use your heart then your cooking will likely be delicious. There are a lot of recipes you could try from this website, please find what you need. Should you like this recipe please share it with your friends. Glad cooking.
