Thai Butternut Squash Soup Recipe at MyDish

Thai Butternut Squash Soup

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Method


  • Many of the ingredients here are found in Asian supermarkets, but our regular supermarkets will have a good substitute if you do not have an Asian store nearby.

  • Recommended substitutions:
  • a) use root ginger instead of galangal,
  • b) use the green coriander stems if you can not find coriander bunches with white roots,
  • c) fresh kaffir lime leaves are best, but freeze dried ones can be found in spice jars in most larger supermarkets - they're fine if you refresh them in very hot water first



  • 1. Using a large stockpot, fry the onion, garlic, chilli, galangal (or root ginger), lemongrass and coriander roots in the butter until the onion softens (try not to let it go brown).

  • 2. Add the vegetable stock and coconut milk and gently bring to the boil.

  • 3. Add the squash, bring back to the boil then simmer the whole lot until you can get the tip of a knife through the squash easily.

  • 4. Blitz everything in a blender - only put as much of the liquid in to get the consistency you prefer (I tend to prefer my soups very smooth and not so watery).

  • 5. Stir through the coriander leaves, kaffir lime leaves and fish sauce. Then add lime juice to taste (salt and pepper to taste too if you want).

  • 6. Enjoy, and you can freeze any leftovers.

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    Ingredients

    • 1 onion. chopped
    • 2 Red Chillies. Finely Chopped
    • 2 inches galangal. peeled and chopped
    • 2 cloves garlic. peeled and crushed
    • 2 tbsp coriander roots. chopped
    • 2 lemongrass stalks. finely sliced
    • 50g butter
    • 750ml vegetable stock
    • 1 tin coconut milk
    • 1 butternut squash deseeded peeled and cubed
    • 6 kaffir lime leaves. cut into long strips
    • 4tbsp coriander leaves chopped
    • 1tbsp fish sauce (nam pla)
    • 1 lime. for juice

    By Views 2487  Added Sat Aug 15 2009


    This is a great winter warming soup and balances the wonderful sweet, sour and hot flavours of Thai food.

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