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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:
- 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
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