Thai Butternut Squash Soup Recipe
This is a really delicious, nutritious and economical soup that everyone in your family will love.
Servings: 4 -8
Ingredients
- 10 g oil
- 10 g fresh ginger , peeled
- 50 g onion , minced
- 400 g butternut squash , peeled and cut into small pieces
- 100 g potatoes , cut into small pieces
- 50 g raw cashew nuts
- 1 teaspoon salt
- 1 heaping tablespoon chicken stock paste (optional)
- 750 g organic chicken stock
- 200 g coconut milk or cream
Thai Flavour Pack for Bouquet Garni
- 1 stalk lemon grass , sliced in half, then 1 cm pieces
- 2 small red thai chilies , halve and remove seeds
- 1 cm piece of galangal , thinly sliced
- 4-5 kaffir lime leaves
Instructions
- Prepare Ingredients for the Thai Flavour Pack; place in Bouquet Garni and set aside
- Place oil, fresh ginger and onion into soup pot; sauté 2-3 minutes on medium high
- Add pumpkin, potato, cashews, soup stock paste, salt, pepper and chicken stock; Gently place Bouquet Garni into the pot
- Partially cover; cook for 15-20 minutes at a light boil
- Remove Bouquet Garni; carefully aqueeze out any liquid and discard
- Blend in small batches in blender; add coconut milk
- Stir to combine, adjust seasoning to taste, garnish and serve hot