Thai Coconut Squash Soup Recipe

Introducing Thai Coconut Squash Soup

Hey there, foodies! Today I’m excited to share with you my latest culinary creation: Thai Coconut Squash Soup. This dish was inspired by a recent trip to Thailand, where I fell in love with the bold flavors and aromatic spices of Thai cuisine. I wanted to recreate that experience in my own kitchen and share it with all of you.

Preparation

To make this delectable soup, you will need the following ingredients:

• butternut squash (500g, peeled and diced)
• coconut milk (400ml)
• red curry paste (2 tablespoons)
• lemongrass stalks (2, bruised)
• lime leaves (4, torn)
• ginger (1-inch piece, sliced)
• garlic cloves (2, minced)
• onion (1, chopped)
• vegetable broth (500ml)
• fish sauce (2 tablespoons)
• lime juice (2 tablespoons)
• fresh cilantro (for garnish)

For this recipe, you will need the following kitchen tools:

• chef’s knife
• cutting board
• pot
• immersion blender

Start by sautéing the onion, garlic, ginger, and red curry paste in a pot until fragrant. Add the diced butternut squash, lemongrass, and torn lime leaves, then pour in the coconut milk and vegetable broth. Let everything simmer until the squash is tender.

Using an immersion blender, blend the soup until smooth. Add the fish sauce and lime juice for that extra punch of flavor. Serve hot, garnished with fresh cilantro.

Tips

For a twist on this traditional recipe, try adding a spoonful of peanut butter to the soup for a creamy and nutty flavor that will take your taste buds on a magical journey.

Serving

This recipe makes 4 servings, with each serving weighing approximately 300g. One serving of this Thai Coconut Squash Soup is around 250 calories.

I hope you enjoy making and devouring this Thai-inspired dish as much as I do. Feel free to get creative and adjust the ingredients to suit your taste preferences. Enjoy!