Thermomix Thai Butternut Squash Soup for TM31 Owners
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 , cleaned and cut into small pieces unpeeled
- 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 coconut 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
Place the following ingredients into the simmering basket and set aside:
- stalk lemon grass, sliced in half and then into 1 cm pieces
- small red thai chilies, halve and remove seeds
- cm piece of galangal, thinly sliced
- kaffir lime leaves
Proceed with the Recipe:
- Scale oil, fresh unpeeled ginger and onion into TM bowl; chop 5 seconds on speed 5
- Scrape down sides of bowl with spatula; sauté 3 minutes at 120°C on speed 1
- While sautéing, peel, chop and weigh butternut squash in varoma on lid
- Add butternut squash, potato, cashew nuts, salt, white pepper, broth an optional chicken stock paste; place a cloth on the MC in the lid, hand over that and mince ingredients for 3 seconds at speed 10 to enable simmering basket to fit into the TM bowl
- Gently press simmering basket into place in the TM bowl; cook 15 min at 100°C on speed 1
- Remove simmering basket with spatula; push soup through simmering basket with spatula so only solids remain; discard contents
- Add 200g coconut milk; combine for 5 seconds at speed 2
- Season to taste with salt and freshly ground pepper
- Garnish with Cilantro or lime; serve hot