MamasHealth.com Home Thai Recipes Beef Curry Green Peppers Broccoli and Pork Butternut Squash Cabbage Salad Caramel Blast Chicken and Cashews Coconut Cakes Corn Flats Curry Glaze Dumpling Soup Eggplant and Chicken Fried Bananas Ginger Chicken Soup Mango Salad Mushroom Curry Rice Peanut Salmon Pineapple Chicken Prawn and Papaya Seafood Medley Seafood Pasta Sesame Rice Shitake Mushroom Spicy and Sour Chicken Spring Rolls Sweet Pork Thai Curried Prawns Thai Green Curry Thai Meat Salad Thai Pad Se Ew Thai Tomato Soup Tilapia Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Cooking tips Wine info Inexpensive Ovens Mama's Kitchen Dilemmas	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: Sautee the celery, onion, carrot and ginger in the butter and olive oil for 5 minutes. Add the butternut squash, apples, sugar and salt and pepper to taste. Simmer on med-high for 8 minutes. Add the vegetable broth and bring all the ingredients to a boil. Reduce the heat and simmer on low for 20 minutes. Add the coconut milk 5 minutes before serving. 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: Simmer all the ingredients, except for the vegetable stock, corn starch and coconut milk, in the oils for 6 minutes. Add the stock and bring the ingredients to a boil. Reduce the heat and simmer for 15-20 minutes. Pour the ingredients through a food mill. Return them to the pot. Add the coconut milk and corn starch. 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: Sautee the onion, celery, ginger and curry paste in the sesame oil for 3 minutes. Add the squash and apples. Simmer for another 10 minutes. Add the vegetable broth and simmer for another 10 minutes. Pour the ingredients into a food mill and mash them all together. Return the contents to the pot. Add the coconut milk. Simmer for 2 minutes. Add salt and pepper to taste. Serves: 5-6 persons	Win this beautiful Princess House stainless steel set Save money in the kitchen Recession proof your relationship
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