It’s always a jazzed up time in the kitchen with ChefSane and today we’re whipping up a drool-worthy “Thai-Style Butternut Squash Soup Recipe”. A warm bowl of this soup is like a love letter to your taste buds. It’s a sweet and spicy marvel packed with the richness of butternut squash, zingy lime and earthy spices – the height of comfort food, Thai style. This soup is perfect for a relaxed dinner party or a cozy night in. Trust me, you’ll be going back for seconds!
You’ll love this soup not just for its taste, but for the healing powers of its ingredients. Butternut squash, star anise, and ginger all have properties that can help boost your immune system. Plus, adding Thai flavors is a sweet trick to impress any special guests. Speaking of which…
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
- Servings: 4
- Yield: 4 bowls
Let’s look at what you will need to bring this exotic delight to life!
Ingredients & Equipment You’ll Need
- 1 large butternut squash
- 2 cups of vegetable broth
- A piece of fresh ginger (thumb-sized)
- 2 garlic cloves
- 1 onion
- 2 tbsp of Thai red curry paste
- 1 can of coconut milk
- Salt to taste
- 1 lime
- Some fresh coriander
You’ll need a sturdy knife to make short work of the butternut squash and a good-quality pot to cook everything together. Now, the Thai red curry paste, ginger, and coconut milk all add that beautiful Thai flavor and depth to the soup. You can substitute butternut squash with pumpkin if you’d prefer. Happy cooking!
How To Make Thai-Style Butternut Squash Soup
1. Cut your squash in half lengthwise, then scoop out the seeds. Peel the skin and chop into small pieces.
2. Next, get your ginger, garlic, and onion ready. Peel and finely chop them.
3. Heat up a tablespoon of oil in your pot, then add the squash, ginger, garlic, curry paste, and onion.
4. Stir everything until it’s nicely coated with the curry paste, then add vegetable broth, coconut milk, and some salt. Bring it to boil.
5. Once it’s boiling, reduce the heat and let it simmer for about 20-25 minutes, or until the squash is tender.
6. Use a hand blender to blitz the soup until it’s smooth and creamy.
7. Serve your masterpiece with a squeeze of lime and a sprinkle of fresh coriander.
Tips For The Best Results
– Use organic squash: They tend to be sweeter and have a more intense flavor.
– Adjust spice level: If you want it spicier, add more curry paste or some dried red chilies.
– Don’t rush the blending: For a velvety texture, blend the soup thoroughly.
Storage Tips
– Refrigerating: Your soup can be safely stored in the fridge for up to 4-5 days.
– Freezing: You can also freeze your soup if you’d like to keep it for longer.
Frequently Asked Questions
Q: Can I use pumpkin instead of butternut squash?
A: Absolutely! Pumpkin would work just as nicely in this recipe.
Q: Can I make this soup vegan?
A: Yes, just ensure your red curry paste is vegan.
Q: How can I make my soup spicier?
A: Add more red curry paste or throw in some dried red chillies.
Q: What should I serve with this soup?
A: This soup goes beautifully with a fresh salad or some crusty bread.
Q: Can I keep leftover soup?
A: Absolutely, it can be stored in the fridge for 4-5 days, or frozen for longer.
Nutritional Facts of Thai-Style Butternut Squash Soup
The information here is based on a serving of the soup, which is full of essential vitamins and minerals. Including vitamin A, C, E, B6, and a hefty amount of dietary fiber.
To put it simply, this Thai-Style Butternut Squash Soup recipe ticks all the boxes – it’s healthy, loaded with flavour, and oh so comforting. Pair it with a warm baguette or a side of crisp greens and you’re in soup heaven. So strap on your apron and let’s get cooking!
0 Comments