Recipe: Perfect Thai Butternut Squash soup

Thai Butternut Squash soup. What you'll need to Make Thai-Style Butternut Squash Soup. How to Make Thai-Style Butternut Squash Soup. To begin, heat the oil in a large soup pot over medium heat.

This is such a delicious way to use up butternut squash and it will leave you craving more! Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. This soup is a blend of origins, too. You can cook Thai Butternut Squash soup using 14 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Thai Butternut Squash soup

1. You need of big Butternut squash.
2. Prepare of butter.
3. Prepare of onion.
4. It's of bay leaves.
5. Prepare of lemongrass.
6. It's of coriander roots or Coriander stalks (optional).
7. Prepare of red curry paste.
8. You need of coconut milk.
9. It's of white chicken stock.
10. You need of Salt to your taste.
11. Prepare of White pepper.
12. It's of Lime juice (optional).
13. You need of Coriander (for garnish).
14. Prepare of Red chilli (for garnish).

I don't think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors. Curried butternut soup has been on my list of recipes to conquer for a while and I just couldn't resist seasoning it with red Thai curry paste like I did for my sweet potato soup. I added some other Thai flavors to round it out, like cilantro and toasted. In a large pot, heat the oil.

Thai Butternut Squash soup instructions

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..

Add in the curry paste and stir, cooking one more minute. For the Thai roasted butternut squash soup: Warm the coconut oil in the bottom of a saucepan. This spicy Thai butternut squash soup is loaded with Thai flavour and just the right amount of spicy for a warming & flavourful soup. The base is made from vegetable broth and butternut squash, so the soup takes on a super smooth and creamy texture! This brightly colored soup provides you with your total daily dose of vitamin A thanks to the butternut squash and red pepper.