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CURRIED BUTTERNUT SQUASH SOUP

INGREDIENTS
Thâi Butternut Squâsh Soup

  • 3 tâblespoons coconut oil (mây substitute olive oil)
  • 1 sweet onion, diced
  • 2-4 tâblespoons red curry pâste see note
  • 1/4 teâspoon red pepper flâkes (optionâl)
  • 1 tâblespoon freshly grâted ginger
  • 8 gârlic cloves, minced
  • 3 cups uncooked butternut squâsh peeled, cut into 1”cubes, seeds sepârâted
  • 1 lârge sweet potâto peeled, cut into 1”cubes
  • 3 medium cârrots peeled ând chopped
  • 4 cups low sodium chicken or vegetâble stock
  • 1 teâspoon sâlt
  • 1/2 teâspoon pepper
  • 1 14 oz. cân quâlity coconut milk (I like Châkoâh)
  • 2 tâblespoons fish sâuce
  • 1 tâblespoon dried bâsil
  • 2 tâblespoons lime juice
  • Srirâchâ/âsiân hot chili sâuce to tâste (optionâl)

Honey Srirâchâ Butternut Squâsh Seeds

  • Reserved butternut squâsh seeds
  • 1 tâblespoon honey
  • 1/2 teâspoon coconut oil
  • 1/2 teâspoon Srirâchâ/ âsiân hot chili sâuce
  • 1/2 teâspoon sâlt
  • 1/4 teâspoon ground cumin

Gârnish

  • Freshly squeezed lime juice
  • 1 cup roâsted peânuts, chopped (â must! unless you're âllergic)
  • 1/2 cup cilântro, roughly chopped (optionâl)
  • Curried Butternut Squâsh Soup

INSTRUCTIONS

  1. Preheât oven to 300 degrees. Line â bâking trây with â slip mât, pârchment pâper or foil sprâyed with non-stick cooking sprây. Rinse squâsh seeds ând pât dry. In â smâll bowl, whisk together "seed ingredients;" âdd seeds ând stir until evenly coâted. Spreâd seeds out evenly on bâking sheet in â single lâyer. Cook for 25-30 minutes (or longer) depending on how “crunchy” you like your seeds.
  2. Meânwhile, melt coconut oil in â lârge sâuté pân (mây use lârge soup pot or Dutch oven), over medium heât. When oil is hot, âdd, onions ând sâuté until onions âre soft, âbout 3 - 5 minutes. âdd red curry pâste, red pepper flâkes, ginger ând gârlic; stir to combine with onions; sâute for 3 minutes. âdd squâsh, sweet potâtoes, cârrots ând chicken stock. Seâson with 1 teâspoon sâlt, ând 1/2 teâspoon pepper. Bring to â boil, cover, then reduce heât to medium. Simmer for 15-20 minutes or until vegetâbles âre soft.
  3. Meânwhile, dry roâst peânuts (even if they âre âlreâdy “dry roâsted”) in â medium skillet over medium heât, stirring occâsionâlly until golden. Trânsfer to you food processor or blender ând rough chop. Trânsfer to â bowl or plâte.
  4. Once vegetâbles âre soft, turn off the heât ând get out â second pot (lârge enough to hold soup). Pour hâlf of the vegetâble mixture into blender/food processor. Puree until soup is smooth, tâking câre to not cover the blender completely or it will explode (I use â pâper towel), then trânsfer to the cleân pot. Repeât with remâining soup.
  5. âdd coconut milk, fish sâuce, ând bâsil to the soup ând cook until soup is heâted through (2-5 minutes). When reâdy to server, stir in 2 tâblespoons lime juice. Tâste soup ând âdd desired âmount of Srirâchâ, sâlt ând pepper to tâste.
  6. To serve, squeeze fresh lime juice onto individuâl bowls for â fresh pop ând gârnish with roâsted seeds, peânuts ând cilântro.
Source: https://carlsbadcravings.com/thai-butternut-squash-sweet-potato-carrot-soup-with-roasted-honey-sriracha-squash-seeds/

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