Recipe: Yummy Thai Butternut Squash soup

Thai Butternut Squash soup. 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.

The Sriracha, peanuts, scallions and cilantro garnishes are not obligatory, but I love the vibrant flavors and textures — and they look pretty, too. This Thai buttermilk soup with pureed squash is a quick and healthy option that is great for all seasons. This soup is SUPER easy to make and I even have a slow cooker option for you available in the note section. You can have Thai Butternut Squash soup using 14 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Thai Butternut Squash soup

1. Prepare 1 of big Butternut squash.
2. It's 110 grams of butter.
3. Prepare 1 of onion.
4. It's 2 of bay leaves.
5. Prepare 2 stalks of lemongrass.
6. You need 2-3 of coriander roots or Coriander stalks (optional).
7. It's 1 Tsp of red curry paste.
8. You need 400 ml of coconut milk.
9. You need 500 ml 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. Prepare of Coriander (for garnish).
14. It's of Red chilli (for garnish).

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. 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.

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..

I don't know about you, but when the weather gets chilly, I crave warm, comfort food! However, I still want my meals to be Today, I'm sharing a delectable Thai-inspired butternut squash soup. It has just the right balance of sweetness and spicy flavors, and it tastes like. This Butternut Squash Soup recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.