Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, thai butternut squash soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Thai Butternut Squash soup is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Thai Butternut Squash soup is something which I have 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 have to first prepare a few components. You can have thai butternut squash soup using 14 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Thai Butternut Squash soup:

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

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. 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.

Instructions 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.

How can one not be completely and super jazzed about that? 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. 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. This Thai butternut squash soup is definitely on the mellower side, with creamy coconut milk and citrussy flavors from the lemongrass and lime leaves.

So that is going to wrap this up for this special food thai butternut squash soup recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!