From the author, Stefan Bloom: I got a really fancy blender for Christmas, so I’ve been making a lot of pureed soups these days. Given the cold winter nights, though, pureed root vegetable soups are perfect – warming and satisfying without being heavy or overly filling. This Thai-style Butternut Squash soup has a nice amount of heat from the chiles and sweetness from the coconut milk.
A good garnish – which I didn’t do but occurs to me now, having done it before with other squash soups – is to toast the squash seeds in a little oil and then sprinkle them over the top, along with the sriracha, cilantro, scallion, and olive oil.
From Plant-Based on a Budget:
Nothing screams fall more than a cozy butternut squash soup but, before you start thinking of the autumn classic, we need to let you know that this is a much spicier Thai version. It is creamy and packed with a few more exotic flavors and the combination with the classic sweet pumpkin goes so well. This is what makes this Thai-style Butternut Squash Soup so much more comforting than its counterpart. The hotness of the chilies warms you from the inside. Perfect for cold days!
What comes to mind when you think of Thai flavors and ingredients? There are so many characteristic elements in the beloved Thai cuisine! The bird chilis for example are small, red, very hot, and widely used in other Thai dishes (and other Asian cuisines).
But there’s another emblematic ingredient, lemongrass. Lemongrass is a long leek-like herb with a strong lemon aroma which gives Thai dishes a very unique flavor.
And finally, coconut milk. This creamy plant-based milk is a true staple when it comes to Thai cuisine and it is what makes most of its dishes creamy and brings all the flavors together. Are you a Thai food lover?
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Photos by Alfonso Revilla
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