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.
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Liam Johnson
[email protected]This soup is amazing! It's so flavorful and creamy. I will definitely be making this again.
Ssemwogerere Micheal
[email protected]This soup is delicious! I made it for my family and they all loved it. It's a great way to use up leftover butternut squash.
tumraninasir hameed
[email protected]This soup is so creamy and flavorful. I love the addition of the ginger and lemongrass.
Ravi Rock
[email protected]The recipe was easy to follow and the soup turned out great. I'll definitely be making this again.
Brittney Lee
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Abdulqadeer Maroofkhil
[email protected]I'm not usually a fan of butternut squash, but this soup changed my mind. It's so creamy and flavorful, I couldn't get enough of it.
Fatima Akkad
[email protected]5 stars for this recipe! It's a delicious and healthy way to use up leftover butternut squash.
Grace Njoki
[email protected]This soup is a winner! I've made it several times already and it's always a hit with my family and friends.
Ahmad Maher
[email protected]This is my new favorite butternut squash soup recipe! It's so creamy and flavorful, and I love the hint of sweetness from the carrots.
Archie Wilson
[email protected]The soup was a bit too spicy for my taste, but that's easily remedied by adjusting the amount of chili paste. Otherwise, it was a delicious and satisfying meal.
Md.KhairuL HasaN
[email protected]I loved the addition of coconut milk, which gave the soup a rich and creamy texture. I also appreciated that the recipe included a vegan option.
Randell Cole
[email protected]The soup was easy to make and came together quickly. The hardest part was peeling and cubing the butternut squash, but that wasn't too bad.
olubunmi ogunfolaji
[email protected]This soup is a delightful blend of flavors - slightly sweet, a touch spicy, and packed with aromatic spices. It's a perfect dish for a cozy evening or a special occasion.