Thai Butternut Squash Soup Food

THAI-INSPIRED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Steps:

• Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
• Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
• Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust the seasonings, adding the remaining tablespoon of curry paste if more heat is desired. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.
• Make Ahead: This soup can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Keep in mind that the soup will thicken up quite a bit as it cools, so you'll need to add a bit of water or broth to thin it back to the right consistency upon reheating.
• Freezer-Friendly Instructions: The soup can also be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

THAI BUTTERNUT SQUASH SOUP

Steps:

• Peel the squash, remove seeds and cut into large cubes together with the carrot.
• Heat the oil and cook the onione with garlic and ginger until soft, but not browned.
• Add the squash, carrots and lemongrass, just cover with vegetable stock, bring to boil and cook on low power until squash is tender. Add the mango and chilli sometime during the cooking.
• Add the coconut milk and curry powder, cream using a food processor or a handheld blender until smooth. Take out any stubborn lemongrass pieces ;).
• Heat again and season to taste.

THAI SQUASH SOUP

Steps:

• Fry the onion, lemongrass and most of the chilli in a large pan with a splash of water for 2-3 mins until softened - add more water if it starts to catch. Tip in the squash and stir. Cover with 1 litre water, bring to the boil and simmer for 15 mins until the squash is tender. Add lime juice, remove from the heat and blitz with a hand blender until smooth.
• Pour in the coconut milk, season, then return to the heat to gently warm through. Ladle into bowls and serve with coriander and the remaining chilli.

THAI INSPIRED SPICY CURRY BUTTERNUT SQUASH SOUP

Steps:

• Heat a large heavy-bottom pot over medium-high heat; add olive oil. Cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, 3 to 5 minutes. Stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to 15 minutes.
• Stir curry paste and paprika into chili-onion mixture until coated. Add butternut squash; cook and stir until squash is lightly browned, about 5 minutes. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Bring mixture to a boil, reduce heat, and simmer until squash is softened, about 1 hour.
• Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

THAI BUTTERNUT SQUASH SOUP

Steps:

• Heat dressing in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in curry powder; cook and stir 1 min.
• Add chicken broth; stir. Bring to boil; simmer on medium-low heat 20 min. or until squash is tender, stirring occasionally. Remove from heat. Stir in coconut milk.
• Pour into blender in small batches; blend until smooth. Return to saucepan; cook on medium heat 3 to 5 min. or until heated through, stirring frequently.
• Serve topped with nuts and cilantro.

THAI STYLE BUTTERNUT SQUASH SOUP

Steps:

• Heat the olive oil in a heavy based pan and cook the onion until soft.
• Add the stock, butternut squash and curry powder to taste- as spicy as you like!
• Bring to the boil and then cover and simmer until the squash is tender.
• Once the squash is cooked, stir in the coconut milk.
• Pour into a food process/liquidiser and blend until smooth.
• Return to the pan and warm through.
• Season to taste and serve.

THAI-STYLE BUTTERNUT SQUASH CURRY

Steps:

• Heat a deep pot with a tight-fitting lid over medium-high heat. Add oil to the hot pot. Add onion to the hot oil and cook until softened, about 5 minutes. Add curry, ginger, and cayenne. Cook until onion just starts to brown, about 2 minutes.
• Add squash, coconut milk, and peanut butter; stir until well incorporated. Sprinkle with salt and pepper; bring to a boil.
• Cover and reduce heat to low. Cook, stirring once or twice, until squash is tender, about 20 minutes.
• Remove lid. If soup is not thick enough, turn heat to medium-high and cook until thickened, about 20 minutes more. Adjust seasoning and garnish with cilantro.