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Thai Butternut Squash Soup

Ingredients:

  • 1 ½ cups of onion, chopped
  • 1 apple, peeled, cored and chopped
  • 1 can of coconut milk
  • 2 tbsp of olive oil
  • 1 tsp of butter
  • 1 tbsp of brown sugar
  • ½ cup of celery, chopped
  • ½ cup of carrot, shredded
  • 5 lbs of butternut squash, peeled, cubed and cleaned
  • 3 can of vegetable broth
  • ½ cup of ginger, grated
  • salt and pepper to taste

Directions:

  1. Sautee the celery, onion, carrot and ginger in the butter and olive oil for 5 minutes.
  2. Add the butternut squash, apples, sugar and salt and pepper to taste. Simmer on med-high for 8 minutes.
  3. Add the vegetable broth and bring all the ingredients to a boil. Reduce the heat and simmer on low for 20 minutes.
  4. Add the coconut milk 5 minutes before serving.
  5. Add additional salt and pepper to taste.

Serves: 4 persons

 

 

 

Thai Carrot and Ginger Soup

Ingredients:

  • 6 cups of vegetable stock
  • 7 carrots, peeled
  • 1 onion, chopped
  • ½ cup of ginger root, freshly grated
  • 1 chili, minced
  • 1 tsp of cardamom
  • 1 can of coconut milk
  • 1 lime
  • 1 tbsp of corn starch
  • 1 tbsp of sesame oil
  • 3 tbsp of olive oil
  • 1 stalk of lemon grass, minced
  • 1 cup of coriander, chopped

Directions:

  1. Simmer all the ingredients, except for the vegetable stock, corn starch and coconut milk, in the oils for 6 minutes.
  2. Add the stock and bring the ingredients to a boil.
  3. Reduce the heat and simmer for 15-20 minutes.
  4. Pour the ingredients through a food mill. Return them to the pot.
  5. Add the coconut milk and corn starch.
  6. Simmer another 5 minutes. Serve.

Serves: 6 persons

 

 

 

Thai Squash Bisque

Ingredients:

  • 6 cups of butternut squash, peeled, seeded and cubed
  • 2 small onions, chopped
  • 2 apples, peeled, cored and cubed
  • 1 can of coconut milk
  • 1 tbsp of ground ginger
  • 6 cups of vegetable brother
  • ½ tbsp of yellow curry paste
  • 3 tbsp of sesame oil
  • 1 cup of celery, chopped
  • salt and pepper to taste

Directions:

  1. Sautee the onion, celery, ginger and curry paste in the sesame oil for 3 minutes.
  2. Add the squash and apples. Simmer for another 10 minutes.
  3. Add the vegetable broth and simmer for another 10 minutes.
  4. Pour the ingredients into a food mill and mash them all together. Return the contents to the pot.
  5. Add the coconut milk. Simmer for 2 minutes.
  6. Add salt and pepper to taste.

Serves: 5-6 persons

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