Thai-Inspired Butternut Squash Soup

12 mins
Serves 2
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Directions

  1. 1Cut the butternut squash in half, remove the seeds, and score the flesh.
  2. 2Cut the butternut squash in half, remove the seeds, and score the flesh.
  3. 3Cut the butternut squash in half, remove the seeds, and score the flesh.
  4. 4Place the squash halves in a baking dish with the chilies, garlic, and carrots.
  5. 5Place the squash halves in a baking dish with the chilies, garlic, and carrots.
  6. 6Place the squash halves in a baking dish with the chilies, garlic, and carrots.
  7. 7Season with salt, pepper, and olive oil.
  8. 8Season with salt, pepper, and olive oil.
  9. 9Season with salt, pepper, and olive oil.
  10. 10Bake the squash until tender.
  11. 11Bake the squash until tender.
  12. 12Bake the squash until tender.
  13. 13Finely chop the onion.
  14. 14Finely chop the onion.
  15. 15Finely chop the onion.
  16. 16Finely chop the lemongrass.
  17. 17Finely chop the lemongrass.
  18. 18Finely chop the lemongrass.
  19. 19In a pan, sauté the onion and lemongrass with olive oil.
  20. 20In a pan, sauté the onion and lemongrass with olive oil.
  21. 21In a pan, sauté the onion and lemongrass with olive oil.
  22. 22Add the garlic and red curry paste; stir.
  23. 23Add the garlic and red curry paste; stir.
  24. 24Add the garlic and red curry paste; stir.
  25. 25Pour in the vegetable broth, bring to a boil, and reduce to simmer.
  26. 26Pour in the vegetable broth, bring to a boil, and reduce to simmer.
  27. 27Pour in the vegetable broth, bring to a boil, and reduce to simmer.
  28. 28Cube the bread and toast it.
  29. 29Cube the bread and toast it.
  30. 30Cube the bread and toast it.
  31. 31Scoop the cooked squash flesh into a bowl and add roasted vegetables, spices, and broth.
  32. 32Scoop the cooked squash flesh into a bowl and add roasted vegetables, spices, and broth.
  33. 33Scoop the cooked squash flesh into a bowl and add roasted vegetables, spices, and broth.
  34. 34Use an immersion blender to create a smooth soup.
  35. 35Use an immersion blender to create a smooth soup.
  36. 36Use an immersion blender to create a smooth soup.
  37. 37Serve with sour cream or coconut cream, cilantro, peanuts, and toasted bread.
  38. 38Serve with sour cream or coconut cream, cilantro, peanuts, and toasted bread.
  39. 39Serve with sour cream or coconut cream, cilantro, peanuts, and toasted bread.

Ingredients

  • 1 butternut squash
  • 1 butternut squash
  • 1 butternut squash
  • 2 small red chili peppers
  • 2 small red chili peppers
  • 2 small red chili peppers
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 4 stalks lemongrass
  • 4 stalks lemongrass
  • 4 stalks lemongrass
  • 1 tablespoon red curry paste
  • 1 tablespoon red curry paste
  • 1 tablespoon red curry paste
  • 1 cup vegetable broth
  • 1 cup vegetable broth
  • 1 cup vegetable broth
  • 2 tablespoons sour cream or coconut cream
  • 2 tablespoons sour cream or coconut cream
  • 2 tablespoons sour cream or coconut cream
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful peanuts
  • 1 handful peanuts
  • 1 handful peanuts
  • 1 loaf bread
  • 1 loaf bread
  • 1 loaf bread

Equipment

knifecutting boardbaking dishovenpanwooden spoonimmersion blenderbowl