Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, thai butternut squash soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Thai Butternut Squash soup is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Thai Butternut Squash soup is something which I have loved my entire life. They are fine and they look wonderful.

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To begin with this particular recipe, we must prepare a few components. You can have thai butternut squash soup using 14 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Thai Butternut Squash soup:

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

Heat the coconut oil in a large pan over a medium heat and add the curry paste. Tip in the butternut squash, stock and a little. A delicious way to use up seasonal butternut squash! This Thai inspired soup is brimming with flavor, it has a velvety creamy texture and it's super tasty when finished with crunchy peanuts and fresh cilantro.

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.

A delicious way to use up seasonal butternut squash! This Thai inspired soup is brimming with flavor, it has a velvety creamy texture and it's super tasty when finished with crunchy peanuts and fresh cilantro. Add the stock and coconut milk and bring to the boil. What you'll need to Make Thai-Inspired Butternut Squash Soup. To begin, heat the oil in a large soup pot over medium heat.

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