Thai Butternut Squash Soup

Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Thai Butternut Squash soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Thai Butternut Squash soup is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it's quick, it tastes delicious. Thai Butternut Squash soup is something which I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Thai Butternut Squash soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Butternut Squash soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thai Butternut Squash soup is 4-5 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can cook Thai Butternut Squash soup using 14 ingredients and 11 steps. Here is how you cook that.

I added charming Thai taste into this Butternut squash soup. It’s creamy and full of flavours. This will be a perfect soup for your dinner party. Also, you can make this in advance and re-heat it just before the party.

Ingredients and spices that need to be Take to make Thai Butternut Squash soup:

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

Instructions to make 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.

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So that is going to wrap this up with this special food Step-by-Step Guide to Prepare Speedy Thai Butternut Squash soup. Thank you very much for your time. I'm confident you can make this at home. There's 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, friends and colleague. Thanks again for reading. Go on get cooking!