Prep 20 mins
Cook 30 mins
This is my first recipe in Zaar and a variation on a recipe from Lisa Connely (Thai Style Butternut Squash Soup). I liked the original, but decided to tweak it to improve the Thainess factor and make it both sweeter and hotter at the same time. The result was oh so good, now this is going to be the butternut squash soup for me for ever! The carrots are there mostly for the added colour and mango for the sweetness, but can be substituted with some more sugar if you don't have any at hand. Season with salt and more sugar if you like, it's best when all the flavours are blending equally. You can use milder or hotter chilli depending on your preferences, I go for birdseye.
- 1 large butternut squash, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 -2 tablespoon fresh ginger, chopped
- 2 carrots, peeled and cubed
- 1 mango (optional)
- 2 tablespoons oil
- 4 cups vegetable stock
- 1 (13 ounce) can coconut milk
- 2 teaspoons curry powder
- 2 stalks lemongrass, cut into large chunks
- 1 chili pepper, chopped
- Peel the squash, remove seeds and cut into large cubes together with the carrot.
- Heat the oil and cook the onione with garlic and ginger until soft, but not browned.
- Add the squash, carrots and lemongrass, just cover with vegetable stock, bring to boil and cook on low power until squash is tender. Add the mango and chilli sometime during the cooking.
- Add the coconut milk and curry powder, cream using a food processor or a handheld blender until smooth. Take out any stubborn lemongrass pieces ;).
- Heat again and season to taste.
Wanted to make Thai butternut squash soup but most recipes said you need red Thai curry paste. This recipe is good because you could use curry powder and was just as nice. I didn't use sugar or salt as recipe suggested and also replaced vegetable stock with chicken stock. Was yummy..
A keeper for sure. Very tasty. My wife calls it awesome. Will definitely make this again.