Description
A fragrant Thai-inspired butternut squash soup infused with lemongrass, ginger, coconut milk, and a touch of lime — creamy, aromatic, and full of Southeast Asian flavors.
Ingrédients
Scale
- 1 medium butternut squash (about 2 lbs), peeled, seeded, cubed
- 1 tbsp olive oil or coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 stalk lemongrass, smashed (or 2 tsp lemongrass paste)
- 1 tbsp fresh ginger, grated
- 1 red chili (optional, adjust to taste)
- 4 cups vegetable broth
- 1 medium carrot, chopped
- 1 can (13.5 oz) coconut milk
- 1 tbsp lime juice
- 1 tsp soy sauce or fish sauce
- Salt & black pepper, to taste
- Garnish: fresh cilantro, lime wedges, chili slices
Instructions
- Prep squash: Peel, seed, and cube squash. (Tip: microwave for 2 minutes to soften skin for peeling.)
- Sauté aromatics: Heat oil in pot. Add onion, garlic, lemongrass, ginger, and chili. Cook until fragrant.
- Add veggies: Stir in squash and carrot. Season lightly.
- Simmer: Pour in broth. Bring to boil, reduce heat, and simmer 20–25 minutes until squash is tender.
- Blend: Remove lemongrass stalk. Puree soup until smooth.
- Finish: Stir in coconut milk, lime juice, and soy or fish sauce. Adjust seasoning.
- Serve: Garnish with cilantro, chili slices, and lime wedges.
Notes
For extra depth, add a tablespoon of Thai red curry paste when sautéing the aromatics. It adds spice and authentic Thai flavor.
- Temps de préparation: 15 minutes
- Temps de cuisson: 30 minutes
- Catégorie: Soup
- Méthode: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Portion: 1 bowl (about 1 ½ cups)
- Calories: 230
- Sucre: 8g
- Sodium: 540mg
- Graisse: 14g
- Graisse saturée: 9g
- Graisses insaturées: 5g
- Gras trans: 0g
- Glucides: 23g
- Fibres: 5g
- Protéine: 4g
- Cholestérol: 0mg