Creamy Butternut Squash Soup | Wholesome Nibbles by Lisa Lin

This Thai-spiced butternut squash soup is one in all my go-to dishes in the course of the winter and fall months. It is rather simple to make and doesn’t use lots of substances. I’ll make a batch of this and have it for lunch and dinner for the following few days. 

What makes this butternut squash soup totally different from others is that the soup makes use of lots of Asian herbs and spices for flavoring. I exploit lots of garlic, ginger, lemongrass, Thai chili, and coconut milk. The pure sweetness of the butternut squash enhances these herbs and spices very properly. 

To make the soup right into a fuller meal, add chickpeas or pan-fried tofu for protein. In case you are not vegan, add some shredded rooster or shrimp. Usually instances, I even add a small handful of cooked rice to the soup.

COOKING NOTES FOR BUTTERNUT SQUASH SOUP

CUTTING BUTTERNUT SQUASH

Hacking right into a butternut squash might be difficult, particularly if you’re attempting to seesaw your approach by the squash with a boring knife. Utilizing an excellent sharp knife makes an enormous distinction. First, slice off a little bit of the highest and backside. If the squash is brief, stand the squash upright, and slice the squash down the center.

In case you are working with a butternut squash that has a protracted (probably crooked) neck, I like to recommend laying the butternut squash on its aspect and slicing off the neck in order that the squash is less complicated to cut. 

WATCH HOW TO CUT BUTTERNUT SQUASH

USING LEFTOVER ROASTED SQUASH

If you happen to occur to have lots of roasted butternut squash leftover from meal prep, use it for this soup! You’ll want about 3 cups of roasted squash for the recipe. Go away the cooking time the identical in order that the lemongrass can launch extra taste. 

LOOKING FOR MORE BUTTERNUT SQUASH RECIPES?

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Creator: Lisa Lin

Thai-Spiced Butternut Squash Soup

Keep heat with this flavorful vegan butternut squash soup that’s flavored with Asian spices. It’s a creamy soup which you can function an appetizer or a lightweight meal. Made with simply 10 substances!

Prep Time15 minutes minutes

Prepare dinner Time25 minutes minutes

Complete Time40 minutes minutes

Elements

Soup

• 2 to three stalks lemongrass, (see notice 1)
• 2 tablespoons coconut oil, (see notice 2)
• 1 small onion (about 130g), diced
• 4 cloves garlic, smashed
• 1-inch piece of ginger, sliced
• 2 to three Thai chilis, sliced (see notice 3)
• 3/4 teaspoon sea salt, divided
• 5 cups cubed butternut squash, about 1 1/2 kilos, (see notice 4)
• 4 cups vegetable broth
• 1/2 teaspoon floor coriander
• 1/4 teaspoon turmeric, optionally available
• 1/2 cup full-fat canned coconut milk, (see notice 5)

Non-compulsory Add-Ins

• sliced limes
• coconut milk, for drizzling
• chopped scallions
• chili flakes

Directions

• Put together the lemongrass stalks by peeling off 1 or 2 layers of the dry outer leaves (if any). Slice the lemongrass stalks into 4-inch sections. If the information on the prime look dry, discard them. If the information look recent, tie them right into a bundle with string (see picture under, left). Take a kitchen mallet and bash the underside sections of the lemongrass to launch extra taste. Set the lemongrass apart.

• Warmth the oil in a big pot over medium warmth. Add the onions, garlic, and ginger. Prepare dinner for about 4 minutes, stirring often. Subsequent, add the Thai chili, lemongrass sections, and 1/4 teaspoon of salt, and cook dinner for an additional minute. 

• Add the cubed butternut squash, vegetable broth, remaining 1/2 teaspoon of salt, coriander, and turmeric (if utilizing). Use tongs to dig out the lemongrass sections and lay them on the prime. Inserting the lemongrass right here will make them simpler to take away when the soup is finished cooking. 

• Cowl the pot and produce the broth to boil. Then, cut back the warmth to low and simmer for an additional 10 to 13 minutes, lined. The soup is prepared when the squash is fork tender.

• Uncover the pot and let the contents cool for 10 minutes. 

• Use tongs to take away the lemongrass and discard. Add the coconut milk.

• Scoop the contents right into a high-speed blender and mix in smaller batches till clean. Alternatively, you should use an immersion blender and mix the soup immediately contained in the pot. Style the soup and add extra salt, if crucial.

• Serve the soup in bowls. Add a squeeze of lime juice, coconut milk, sliced scallions, and chili flakes, in the event you like.

Notes

1. Use 2 stalks of lemongrass if they’re good and thick (the underside of the stalk is about 3/4 to 1 inch broad); use 3 stalks if they’re thinner. 
2. Olive oil, canola, or safflower oil works for this too.
3. The soup gained’t be too spicy if you add the two Thai chilis. Moderately, you’ll really feel a tiny bit of warmth at the back of your throat as you eat the soup. Be at liberty to depart it out fully or add a number of extra to fit your style.
4. On the grocery store, decide a squash that’s someplace between 2 1/4 to  2 1/2 kilos.
5. My unique recipe used 1 cup of soy milk as an alternative of coconut milk. If you happen to don’t like the flavour of coconut milk, add the soy milk as an alternative. The soup can be barely extra runny however not by a lot.

Vitamin

Serving: 1serving | Energy: 315kcal | Carbohydrates: 52.6g | Protein: 5.5g | Fats: 13.5g | Saturated Fats: 6.4g | Sodium: 1151mg | Fiber: 6.4g | Sugar: 10.2g

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Notice: This publish was initially revealed in October 2015. I simplified the recipe barely and added extra pictures.