Creamy Butternut Squash Soup | Wholesome Nibbles by Lisa Lin

by thebestworldevents.com 3 February 2024 · Healthy Food

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Vegan Butternut Squash Soup (Thai-Spiced)

This Thai-spiced butternut squash soup is one in every of my go-to dishes throughout the winter and fall months. It is rather simple to make and doesn’t use a number 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 completely different from others is that the soup makes use of a number of Asian herbs and spices for flavoring. I take advantage of a number 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. If you’re not vegan, add some shredded hen or shrimp. Usually instances, I even add a small handful of cooked rice to the soup.

Vegan Thai-Spiced Butternut Squash Soup - easy appetizer for fall! #healthy #glutenfree #vegan

COOKING NOTES FOR BUTTERNUT SQUASH SOUP

CUTTING BUTTERNUT SQUASH

Hacking right into a butternut squash might be tough, particularly in case you are attempting to seesaw your means via the squash with a uninteresting knife. Utilizing 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.

If you’re working with a butternut squash that has an extended (presumably crooked) neck, I like to recommend laying the butternut squash on its aspect and reducing off the neck in order that the squash is simpler to cut.

WATCH HOW TO CUT BUTTERNUT SQUASH

USING LEFTOVER ROASTED SQUASH

Should you occur to have a number 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?

Butternut Squash Soup Dumplings — The butternut squash soup tastes nice with dumplings, too!

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Writer: 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 that you may function an appetizer or a lightweight meal. Made with simply 10 substances!

Prep Time15 minutes

Cook dinner Time25 minutes

Whole Time40 minutes

Substances

Soup

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

Optionally available 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 ideas on the prime look dry, discard them. If the ideas look contemporary, 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. Cook 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. Putting 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, scale back the warmth to low and simmer for an additional 10 to 13 minutes, coated. 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 easy. Alternatively, you should use an immersion blender and mix the soup immediately contained in the pot. Style the soup and add extra salt, if essential.
Serve the soup in bowls. Add a squeeze of lime juice, coconut milk, sliced scallions, and chili flakes, in the event you like.

Notes

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