SPICY THAI BUTTERNUT SQUASH SOUP

This spicy Thai butternut squash soup is loaded with Thai flavour and simply the proper quantity of spicy for a warming soup. the bottom is formed from vegetable broth and butternut squash, that the soup takes on a brilliant sleek and creamy texture!

I don’t suppose there’s any form of food that creates Maine consider Fall quite squash. they are available in such a lot of shapes, sizes and totally different textures, however all of them style delicious in warming Fall dishes. For this instruction, we’re victimisation butternut squash. (The preferred of all the squashes I’d say!)

Butternut squash incorporates a sweet nutty flavour, kind of like a pumpkin, and becomes luscious and creamy once it’s pureed. It’s just about as if it were meant to be used for soup recipes! (It’s additionally delicious in creamy fillings for pasta and makes an excellent vegetarian waterproof and cheese!)

I wished to mix my love for butternut squash with my love for Thai food to bring you this spicy Thai butternut squash soup. If you’ve scrolled through my assortment of recipes, you almost certainly recognize I’m no alien to Thai dishes. (Like this Northern-style Thai vegetarian coconut soup) And omg the results area unit simply UH-MAZING. This soup is sleek as will be, luscious, creamy, spicy, tangy…it’s got it all people!

INGREDIENTS

• 1 medium butternut squash
• 1 1/2 tbsp of avocado oil (or vegetable oil)
• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 1–2 tbsp of red curry paste
• 1 tsp curry powder
• 1/2 tsp ground pepper
• 1-litre vegetable broth
• 1/4 cup coconut milk (optional) 
• 1 tsp soy sauce
• 1 tsp maple syrup (can sub honey, agave…etc.)
• coconut milk, cilantro & sesame seeds to garnish (optional)

INSTRUCTIONS

1. Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
2. Cut the squash in half and place face down on the baking pan. Bake for 25-35 minutes until the squash is tender.
3. Add the avocado oil to a pot on medium-high heat.
4. Once heated, add the onions and saute for 3-4 minutes. Reduce heat to medium and add the garlic.
5. Using a spoon, remove seeds from the squash, and then scoop out the squash into the pot. Discard the squash shells.
6. Mix everything together well then add the curry paste, curry powder and pepper.
7. Add the vegetable broth, coconut milk,  soy sauce and maple syrup and bring to a boil.
8. Reduce heat to low, then cover and let simmer for 15 minutes.
9. Transfer the soup to a blender (or use an emulsion blender) to puree the soup.
10. Garnish with coconut milk, cilantro and sesame seeds.

Recipe From : Choosing Chia