Wednesday, January 22, 2014

Thai Squash Coconut Soup

Thai Squash Soup: Made with Butternut Squash and Thai inspired ingredients

Oakville (where I live) must be the Thai food restaurant capital of Canada. It’s amazing how many Thai restaurants we have to choose from! Some are small and others are big fancy establishments. 

The one my wife I enjoy the most is family-owned establishment called Salad Thai. It's small, humble, and the food they prepare is always delicious!

Cubed Butternut Squash for Thai Squash Soup

My only success at making Thai food at home in the past was a Spicy Peanut Pork dish I served for a family birthday celebration. I consider this Thai Squash Coconut Soup my second success.

It's a typical butternut squash soup recipe but instead of stirring in nutmeg you reach for Thai inspired ingredients such as red curry paste, fish sauce, coconut milk and chopped cilantro. Thankfully most major supermarkets carry these ingredients so they're relatively easy to find.

Thai Squash Soup Garnished with Chopped Cilantro

What I like most about this soup is it's an easy way to step into the world of Thai cooking. Simply mix a familiar soup recipe with a few worldly ingredients!

Have you ever made Thai food at home? 

Thai Squash Coconut Soup

Healthy Butternut Squash Soup Blended with Thai-Inspired Ingredients

Healthy Butternut Squash Soup Blended with Thai-Inspired Ingredients

Recipe Adapted From: Canadian Living Magazine
Makes: 4 to 6 Servings
Time to Prepare: 15 to 20 minutes
Time to Cook: 25 minutes

  • 1 tbsp butter
  • 1 medium butternut squash, peeled and cubed into ½-inch pieces
  • 4 cups sodium-reduced chicken stock
  • 1 tbsp Thai red curry paste
  • 1 tbsp grated fresh ginger
  • 1½ tsp fish sauce (or use 1/2 tsp of salt)
  • 1 tbsp brown sugar
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup reduced-fat coconut milk (from a can)
  • chopped fresh cilantro to garnish (optional)
In a large soup pot, melt butter over medium heat. Add squash. Cook and stir until squash begins to slightly soften, about 5 minutes.

Stir in chicken stock, red curry paste, ginger, fish sauce, brown sugar and pepper. Bring to a boil. Reduce heat to low. Cover and simmer until squash is tender, about 20 minutes. Remove from heat.

Puree soup using a blender until smooth. Stir in coconut milk. Season and reheat soup if necessary. Ladle soup into bowls and garnish with cilantro.

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