Hey there foodies!
Al here, checking in from my bustling kitchen where the savory aroma of spices meets the warmth of family life. As the days gradually get shorter and there’s a crispness in the air, I find myself craving something that encapsulates the essence of comfort yet tickles my adventurous palate.
That’s when I turn to my trusty pot and an array of vibrant ingredients, guiding me on a culinary journey from the comfort of my own home. Today, I’m thrilled to bring you a dish that’s a snug hug in a bowl, enriched with the exotic charm of Thai cuisine – the Thai-Inspired Butternut Squash Soup with Coconut and Lemongrass.
When it comes to cooking for my delightful band of munchkins, I love to introduce them to different flavours from around the globe, and this soup hits the jackpot. It’s a harmonious blend of the naturally sweet butternut squash roasted (oh, that caramelization!) until it’s just the right side of golden, coupled with the creamy, lush coconut milk that adds such a depth of silky texture.
The lemongrass and ginger offer a refreshing zing that dances on the tongue, while hints of coriander and cumin bring warmth and earthiness. It’s like sending your taste buds on a little vacation to the sunny shores of Thailand!
Whether you have a large family like mine (all the hands make delightful work in the kitchen) or you’re whipping up a meal for one or two, this soup scales up or down effortlessly and is the perfect way to wind down after a long day, or to indulge in something special on a lazy weekend.
I invite you all to roll up your sleeves and join me in creating this comforting, fuss-free meal. And don’t forget to get the little ones involved – mine love to be my sous-chefs, especially when it comes to garnishing the final dish with a sprinkle of chopped cilantro and a few toasted coconut flakes. I see it as a wonderful way not just to feed their bodies but also to nourish their curiosity about food and culture.
So, whether you’re looking for a new family favorite or just need a tasty embrace from your kitchen, dive into this recipe and let the soothing flavors wrap you in their warmth. Share your experiences and remember, every spoonful tells a story.
Bon appétit, or as they say in Thailand, “Gin khaao!”
Happy cooking,
Al
Ingredients
– 1 medium butternut squash (approximately 1.5 kg), peeled, deseeded, and cubed
– 1 tablespoon olive oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 stalk lemongrass, outer layer removed and finely minced
– 1 tablespoon fresh ginger, grated
– 1 small red chili, deseeded and finely chopped (optional for heat)
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cumin
– 4 cups (1 liter) vegetable stock
– 1 can (400 ml) coconut milk
– Juice of 1 lime
– Salt to taste
– Freshly ground black pepper to taste
– Fresh cilantro, chopped, for garnish
– Toasted coconut flakes, for garnish (optional)
– Extra lime wedges, for serving
Method
1. Preheat your oven to 200°C (400°F). Spread the cubed butternut squash on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes or until the squash is tender and starting to caramelize.
2. While the squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook gently for about 5 minutes until softened but not browned.
3. Stir in the minced garlic, lemongrass, grated ginger, and chopped red chili (if using). Cook for another 2 minutes to release the fragrances.
4. Sprinkle in the ground coriander and cumin, and cook for 1 minute until the spices become aromatic.
5. Pour in the vegetable stock and bring the mixture to a low simmer.
6. Once the butternut squash is roasted, add it to the pot. Stir to combine all ingredients. Allow the soup to simmer for 20 minutes to let the flavors meld together.
7. After simmering, turn off the heat. Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender and puree in batches.
8. Stir in the coconut milk and place the pot back over low heat. Warm the soup through, but do not allow it to boil after adding the coconut milk.
9. Add the lime juice, and season the soup with salt and pepper to taste. Warm for another 5 minutes.
10. Serve the soup garnished with chopped cilantro, toasted coconut flakes (if using), and additional lime wedges on the side.
