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Thai Butternut Squash Soup with Coconut Milk Recipe

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This recipe for Thai Butternut Squash Soup with Coconut Milk is from Sheya's Culinary Care Package, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Tablespoon olive oil
1 onion coarsely chopped
2 cloves grated garlic
6 1/2 cups butternut squash, peeled & chopped
1 stalk lemongrass stalk, finely grated (or buy prepared puree)
1 Tablespoon fresh grated ginder
1 bunch cilantro
4 cups vegetable stock
13.5 oz coconut milk

Directions:
Directions:
Wash and chop cilantro leaves, dry off.

Heat oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onions until they become translucent. Add the ginger, lemongrass and cilantro. Cook till mixed well before adding butternut squash.

Toss the squash in the oil and cook for 5 minutes. Add the vegetable stock and bring to a b oil before reducing to low heat. Cook for 30 minutes or till squash is tender. Remove from heat and allow to cool slightly before pureeing with an immersion blender or in a blender.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Very yummy & vegan too! Make sure lemongrass is very finely grated or use the prepared puree to avoid an annoying texture. SO good on a cool autumn night!

 

 

 

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