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Before you jump to Thai Butternut Squash soup recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Just about every single article you read about bettering your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. There’s some worth to that. But at times the last thing you want to do is put together a whole supper for yourself and your family. Sometimes you just want to reach the drive through along the way home and call it a day. There is zero reason you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is because many of the popular fast food restaurants on the market are trying to “healthy up” their choices. Here’s how it’s possible to eat healthfully while you are at a fast food place.
Aim at the side dishes. It has not been that long ago that all you could get at a fast food diner was French Fries. Today almost all of the most popular fast food franchises have increased their products. There are lots of salads available now. Chili can be a different choice. Baked potatoes can even be purchased. You can make fruit. There are a lot of alternatives that don’t involve eating something deep fried. Instead of the pre-determined “meal deals” try to create a meal out of side dishes. This can help you keep your calorie count low and lower your fat intake.
Logic says that one of the best ways to stay healthy is to bypass the drive through and never eat fast food. Most of the time this is a good plan but if you make good choices, there is not any reason you can’t visit your drive through now and then. Sometimes what you need is to let someone else create your dinner. There isn’t any reason to feel bad about going to the drive through when you make healthy and balanced decisions!
We hope you got benefit from reading it, now let’s go back to thai butternut squash soup recipe. To cook thai butternut squash soup you need 14 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Thai Butternut Squash soup:
- Provide 1 big Butternut squash
- Provide 110 grams butter
- Provide 1 onion
- Get 2 bay leaves
- Use 2 stalks lemongrass
- Provide 2-3 coriander roots or Coriander stalks (optional)
- Get 1 Tsp red curry paste
- Take 400 ml coconut milk
- You need 500 ml white chicken stock
- Prepare Salt to your taste
- Take White pepper
- Provide Lime juice (optional)
- Provide Coriander (for garnish)
- Prepare Red chilli (for garnish)
Instructions to make Thai Butternut Squash soup:
- 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.
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