How to Prepare Thai Butternut Squash soup in 27 Minutes for Young Wife

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, thai butternut squash soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Thai Butternut Squash soup is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Thai Butternut Squash soup is something that I’ve loved my entire life.

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 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 cook that.

The ingredients needed to make Thai Butternut Squash soup:

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

So I generally wait to save those recipes, like this Thai Coconut Curry Butternut Squash Soup, for days when I'll be home alone and don't have to exhaust myself through the just try its and I think you'll be surprised you like its, and I can simply enjoy the comforting way that all of those flavors come. Butternut squash and ginger might just be my new favorite fall food duo. In fact, I almost kept this soup a strictly "Butternut and Ginger Soup" because it was so I mean, it's peanut butter in soup. How can one not be completely and super jazzed about that?

Steps 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.

This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! This soup is SUPER easy to make and I even have a slow cooker option for you available in the note section. It's great if you're trying I found the recipe Healing Thai Butternut Squash Lentil Soup because I was looking for something to do with the Coconut Milk my supermarket. Thai butternut squash soup is the correlation of delicious, seasonal butternut squash, along with the amazing flavors of fresh ginger, Thai curry paste and coconut milk. This is will be your new favorite fall and winter soup.

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