Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special 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.
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. I don't think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors.
Thai Butternut Squash soup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Thai Butternut Squash soup is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Make ready 1 big Butternut squash
- Take 110 grams butter
- Make ready 1 onion
- Get 2 bay leaves
- Get 2 stalks lemongrass
- Take 2-3 coriander roots or Coriander stalks (optional)
- Prepare 1 Tsp red curry paste
- Prepare 400 ml coconut milk
- Prepare 500 ml white chicken stock
- Get Salt to your taste
- Prepare White pepper
- Prepare Lime juice (optional)
- Get Coriander (for garnish)
- Make ready Red chilli (for garnish)
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 thai butternut squash soup is packed with all the warm flavors and make you feel cozy on a cold nights. With the temperatures set to go down in Vegan & gluten-free Thai Butternut Squash Soup made in the Instant Pot!
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.
This thai butternut squash soup is packed with all the warm flavors and make you feel cozy on a cold nights. With the temperatures set to go down in Vegan & gluten-free Thai Butternut Squash Soup made in the Instant Pot! This soup is packed with all the warm fall flavors. Serve with a side of rustic. This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry!
So that is going to wrap this up with this special food thai butternut squash soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
