THAI BUTTERNUT SQUASH SOUP
This is my first recipe in Zaar and a variation on a recipe from Lisa Connely (Recipe #38904). I liked the original, but decided to tweak it to improve the Thainess factor and make it both sweeter and hotter at the same time. The result was oh so good, now this is going to be the butternut squash soup for me for ever! The carrots are there mostly for the added colour and mango for the sweetness, but can be substituted with some more sugar if you don't have any at hand. Season with salt and more sugar if you like, it's best when all the flavours are blending equally. You can use milder or hotter chilli depending on your preferences, I go for birdseye.
Provided by konishiko
Categories Mango
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
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 BUTTERNUT SQUASH SOUP
Enjoy the flavors of the East with this Thai Butternut Squash Soup. This satisfying butternut squash soup can even be prepared ahead of time. Serve up hot and delicious Thai Butternut Squash Soup on nights when you need to warm up!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 45m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat dressing in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in curry powder; cook and stir 1 min.
- Add chicken broth; stir. Bring to boil; simmer on medium-low heat 20 min. or until squash is tender, stirring occasionally. Remove from heat. Stir in coconut milk.
- Pour into blender in small batches; blend until smooth. Return to saucepan; cook on medium heat 3 to 5 min. or until heated through, stirring frequently.
- Serve topped with nuts and cilantro.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
THAI INSPIRED SPICY CURRY BUTTERNUT SQUASH SOUP
Love Thai flavors and I felt they would be a perfect match to play off the richness of a butternut squash soup. Curry, coconut, spicy are a wonderful to balance the richness of the squash. The first time I made it was kind of an accident. I was trying to make the traditional soup but when I tasted it lacked something. I looked to see how I could punch up the flavor. First I added the curry, I had some leftover red curry paste I made, added coconut milk and I felt I had something special. Like many soups and stews the flavor is better the following day. Enjoy!
Provided by JohnSned
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Heat a large heavy-bottom pot over medium-high heat; add olive oil. Cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, 3 to 5 minutes. Stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to 15 minutes.
- Stir curry paste and paprika into chili-onion mixture until coated. Add butternut squash; cook and stir until squash is lightly browned, about 5 minutes. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Bring mixture to a boil, reduce heat, and simmer until squash is softened, about 1 hour.
- Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 159.9 calories, Carbohydrate 19.3 g, Cholesterol 0.2 mg, Fat 11.1 g, Fiber 3.9 g, Protein 3.4 g, SaturatedFat 6.7 g, Sodium 310 mg, Sugar 4.6 g
THAI SQUASH SOUP
Up your vegetable intake with this fragrant pumpkin soup spiced with Asian flavours
Provided by Good Food team
Categories Lunch, Soup
Time 35m
Number Of Ingredients 7
Steps:
- Fry the onion, lemongrass and most of the chilli in a large pan with a splash of water for 2-3 mins until softened - add more water if it starts to catch. Tip in the squash and stir. Cover with 1 litre water, bring to the boil and simmer for 15 mins until the squash is tender. Add lime juice, remove from the heat and blitz with a hand blender until smooth.
- Pour in the coconut milk, season, then return to the heat to gently warm through. Ladle into bowls and serve with coriander and the remaining chilli.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein
THAI BUTTERNUT SQUASH CURRY SOUP
A creamy blend of fall vegetables and spices create this spicy squash curry soup that will warm your soul.
Provided by TORONTODENISE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Combine butternut squash, pumpkin, and water in a large microwave-safe bowl; stir to combine. Microwave at high power until fork tender, about 10 minutes. (You may have to do this in batches, depending on the size of your microwave.) Remove and set aside.
- Meanwhile, melt butter in a large soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomatoes, chile peppers, curry paste, coriander, ginger, and cumin; stir until combined.
- Add cooked squash mixture, chicken broth, vegetable broth, and brown sugar to the soup pot. Cook until squash and pumpkin are tender and soup is heated through, about 10 minutes.
- Fill blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Stir in coconut milk.
Nutrition Facts : Calories 276 calories, Carbohydrate 43.8 g, Cholesterol 12.2 mg, Fat 14.5 g, Fiber 6.3 g, Protein 6.7 g, SaturatedFat 8.9 g, Sodium 683.4 mg, Sugar 15.7 g
THAI STYLE BUTTERNUT SQUASH SOUP
A lovely, creamy alternative to the sin free version, although you could reduce the fat content by using reduced fat coconut milk.
Provided by Lisa Connelly
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
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.
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- Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
- Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
- Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust the seasonings, adding the remaining tablespoon of curry paste if more heat is desired. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.
- Make Ahead: This soup can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Keep in mind that the soup will thicken up quite a bit as it cools, so you'll need to add a bit of water or broth to thin it back to the right consistency upon reheating.
THAI BUTTERNUT SQUASH SOUP - COOKING CLASSY
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5/5 (8)Total Time 55 minsCategory SoupCalories 352 per serving
- Heat olive oil in a large pot over medium heat. Add onion and saute 5 minutes then add garlic and ginger and saute 1 minute.
- Add Thai red curry paste and saute 1 more minute. Stir in chicken broth, while scrapping bottom of pan.
- Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 - 20 minutes.
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