Thai Butternut Squash Soup with Coconut Milk Recipe
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Category: |
Category: |
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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
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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. |
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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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