Vegan Thai Butternut Squash Soup Food

THAI BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 400°F (200°C).
• Add peeled and chopped butternut squash and carrots into a mixing bowl and add sesame oil, sea salt and black pepper and toss well so that the butternut squash and carrots are lightly coated in the oil and spices.
• Spread out in a roasting pan or on a parchment lined baking sheet (if you don't have a roasting pan). Bake for 35 minutes.
• Add the sesame oil to a pot along with chopped onions and sauté until the onions are softened.
• Add crushed garlic and Thai green curry paste and sauté for a minute to lightly toast the spices.
• Add coconut milk and vegetable stock to the pot.
• Then add soy sauce and the roasted butternut squash and carrots and stir in.
• Simmer for 10 minutes to blend the flavors and then turn off the heat and blend with an immersion blender.
• Add salt and pepper to taste.
• Serve in bowls topped with a drizzle of coconut milk, crushed roasted salted peanuts, red pepper flakes and some fresh cilantro.

VEGAN THAI BUTTERNUT SQUASH SOUP

Steps:

• In a Dutch oven or large pot, heat olive oil over medium-high heat. Add onions and garlic. Sauté for 3 minutes. Add ginger and curry paste. Sauté for 30 seconds, stirring constantly.
• Add vegetable stock, butternut squash, nutmeg, salt, pepper, Worcestershire sauce, coconut milk and creamer. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes.
• Once the butternut squash has soften, remove from heat and puree the soup with an immersion blender until smooth. You may also transfer to a blender or food processor to blend until smooth.
• Serve warm soup with a drizzle of creamer and top with red pepper flakes, cilantro, and/or sliced green onions. Enjoy!

VEGAN BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
• Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
• Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

VEGAN BUTTERNUT SQUASH SOUP

Steps:

• Combine butternut squash, vegetable broth, potatoes, onion, carrots, and garlic in a 5-quart pot. Cover and cook over medium-high heat until the diced squash is easily pierced with a fork, about 45 minutes. Remove from heat.
• Use an immersion blender to blend soup thoroughly in the pot. Add coconut milk. Heat over medium-high heat until warmed through, about 5 minutes. Remove from heat and season with salt and pepper.

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 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.