Thai Butternut Squash Soup

24 Feb

Serves 6-8 people

A few weeks ago, a fellow Dutch lady, named Marion, sent me her favorite recipe of her version of Thai Pumpkin Soup to share with all of you. It really looked delicious and the ingredients are so exotic. Being in the midst of winter, I really needed some sunshine in a bowl and I was more than ready to give it a try.  There was only one problem: pumpkin season was long gone and there were no pumpkins in sight.  As patience is not my biggest virtue, I figured why not give it a go with a butternut squash? I took Marion’s recipe as my inspiration and am truly happy with the result. So if you feel that you could use some sunshine too, then by all means: go for it!

Ingredients

1 Butternut Squash, diced into 1 inch cubes

½ Celeriac, diced into 1 inch cubes

2 tbsp. of Olive Oil

2 cloves of garlic, finely chopped

1 red onion, finely chopped

750ml of vegetable stock

800ml of  (reduced fat) Coconut Milk

2 stalks of Lemongrass, each cut into 3 pieces

1 ½ tbsp. of fresh Ginger, chopped

1 ½ tbsp. of Red Thai Curry Paste

6 dried Lime Leaves

Salt

Fresh Cilantro/Coriander for garnish

Preparation

The easiest way to make this soup is to start by cutting up all the ingredients. Once you are done cutting, you will find that this recipe is very straightforward and easy to make.

Peel and dice the butternut squash, as well as ½ of the Celeriac, into 1 inch cubes. If you have difficulties with peeling and dicing the butternut squash than please, take a look at http://simplyrecipes.com/recipes/how_to_peel_and_cut_a_butternut_squash/

Heat the olive oil on medium heat. Add the garlic and red onion and gently fry without coloring until softened. Then add the cubes of celeriac and butternut squash, stir for a minute or two. Now add the stock and bring to a boil.

Once boiling, reduce the heat, add the coconut milk, the lemongrass, the freshly chopped ginger, the curry paste and lime leaves.  Simmer for about 25 minutes or until the celeriac and squash are tender.

Now allow the soup to cool off for a minute. Before you blend it into a smooth soup, please remove the lime leaves and lemongrass as they have done their job. Carefully transfer all the ingredients into your blender or use a handheld blender to cream the soup.

Taste your soup and season with lime juice, possibly some salt and if you like the soup a bit spicier, you could add a bit more of curry paste as well.

Before serving, reheat the soup, ladle into bowls and sprinkle some fresh cilantro/coriander on top.

Bon Appetite 😉


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2 Responses to “Thai Butternut Squash Soup”

  1. Natalie February 24, 2012 at 9:50 am #

    Oh Claire dat ziet er weer heerlijk uit. Ik lig al een kleine week met griep en koorts in bed dus ik kan zeker wat zonneschijn gebruiken. Nu Olaf maar even lief aankijken.

    • Claire's Soups February 24, 2012 at 4:44 pm #

      Als er geen zee tussen ons in stond had ik graag even langs gebracht! Heel veel beterschap, en dat lief aankijken moet lukken 😉

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