Butternut soup with Thai influences

Soup with Ginger, Lemongrass, and Coconut Milk blends autumnal butternut squash with the exotic flavors of Thai cuisine. This creamy soup perfectly marries the sweetness of coconut milk with the spiciness of fresh ginger and the subtle acidity of lemongrass. Ideal for a cozy evening in or a light lunch, this gluten-free and dairy-free recipe is perfect for those seeking healthy and flavorful dishes.

Preparation time: 10 minutes

Cooking time 35 minutes

Total time 45 minutes

Ratings: 5 out of 1 vote

Cooking method: Cook Expert , Traditional

Difficulty: Beginner

Servings: 6

Ingredients

1 medium butternut squash (approximately 800 g)
250 ml of coconut milk
1 liter of vegetable broth (gluten-free)
1 tbsp of coconut oil or vegetable oil
2 cloves of chopped garlic
1 piece of fresh ginger, 3 cm long, grated
1 stalk of lemongrass (remove the first 2 "sheaths" then cut into pieces)
1 tbsp tamari sauce (or gluten-free soy sauce)
Salt and pepper to taste
Fresh coriander leaves for garnish
Chili pepper by weight (optional)

Preparation

1
Preparing the vegetables: Peel the butternut squash and cut it into medium-sized cubes. Set aside.
2
Sauté the aromatics: In a large saucepan, heat the oil over medium heat. Add the minced garlic, grated ginger, and lemongrass pieces. Sauté for 1 to 2 minutes until fragrant.
3
To cook the butternut squash: Add the diced butternut squash to the saucepan and sauté for 3 to 4 minutes to allow it to absorb the flavors. Then pour in the vegetable stock and bring to a boil.
4
Simmer: Reduce heat and simmer gently for about 30 minutes, or until the squash is tender.
5
Blend the soup: Blend the soup with an immersion blender until smooth and creamy. Add the coconut milk and tamari soy sauce, then mix.
6
Season: Taste and adjust the seasoning with salt and pepper to your liking. If you want a spicy touch, add chili powder.
7
To serve: Divide the soup into bowls and garnish with fresh coriander leaves.

Note

I prepare this soup in my Cook Expert: cook the seasonings in expert mode, 110 degrees, speed 3, 4 minutes; add the butternut squash pieces and cook for another 2 minutes. Then select the creamy soup program.

Keywords: Thai butternut soup recipe, butternut recipe