Thai Butternut Squash soup. Try Our Well Yes!® Soups Crafted with Ingredients You Can Feel Good About. 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!
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. Rather than use fresh chilli to garnish I used chilli flakes instead which gave it a lovely kick. You can have Thai Butternut Squash soup using 14 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Thai Butternut Squash soup
- It’s 1 of big Butternut squash.
- You need 110 grams of butter.
- Prepare 1 of onion.
- You need 2 of bay leaves.
- You need 2 stalks of lemongrass.
- You need 2-3 of coriander roots or Coriander stalks (optional).
- Prepare 1 Tsp of red curry paste.
- It’s 400 ml of coconut milk.
- Prepare 500 ml of white chicken stock.
- You need of Salt to your taste.
- You need of White pepper.
- Prepare of Lime juice (optional).
- You need of Coriander (for garnish).
- You need of Red chilli (for garnish).
This Thai-style butternut squash soup made with coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up. The Sriracha, peanuts, scallions and cilantro garnishes are not obligatory, but I love the vibrant flavors and textures — and they look pretty, too. Place half of squash mixture in a blender. This Thai Butternut Squash Soup can also be made in the slow cooker.
Thai Butternut Squash soup step by step
- 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..
How to make Thai Butternut Squash Soup. Full, printable recipe below – just scroll down to the recipe card! (Stovetop instructions also included) Place butternut squash, onion, stock and salt into the instant pot. If using the stovetop method: Heat the oil in a large soup pot over medium heat. Add in the ginger and curry paste and stir to combine with the onion and garlic. This spicy Thai butternut squash soup is loaded with Thai flavour and just the right amount of spicy for a warming & flavourful soup.