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Before you jump to Thai Butternut Squash soup recipe, you may want to read this short interesting healthy tips about Foods That Are Helpful To Your Heart.
You already know that you must have a fit and healthy heart. Give it some thought: How can the rest of your body remain healthy if your heart is in unhealthy? You already understand that regular workout and a healthy lifestyle are imperative in terms of the total health of your heart. But did you know that there are several foods that have been proven to help you improve your heart health? Today, you will learn which foods are great for your heart.
Beans–seriously–are super beneficial for your heart. Sure, the after-effects of consuming beans could not be the best for your nose, but they are so healthy for you. This does not mean, however, that merely ingesting beans will make your heart be a lot healthier or counterbalance the effects of unhealthy foods you might be consuming. What is true, however, is that including green beans on your green salad instead of chicken or consuming soy burgers instead of beef hamburgers is a superb course of action to take. Luckily, beans are super tasty and who knows…you might not even miss the real beef or chicken.
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We hope you got insight from reading it, now let’s go back to thai butternut squash soup recipe. You can cook thai butternut squash soup using 14 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Thai Butternut Squash soup:
- You need 1 big Butternut squash
- Prepare 110 grams butter
- Take 1 onion
- Prepare 2 bay leaves
- Take 2 stalks lemongrass
- You need 2-3 coriander roots or Coriander stalks (optional)
- Prepare 1 Tsp red curry paste
- Use 400 ml coconut milk
- Provide 500 ml white chicken stock
- Use Salt to your taste
- Provide White pepper
- Prepare Lime juice (optional)
- Get Coriander (for garnish)
- Prepare Red chilli (for garnish)
Instructions to make Thai Butternut Squash soup:
- Cut onion to thin half moon slices
- Cut Butternut squash to cubes
- Place half the butter in a large sauce pan to melt down. When the butter is foaming, add onion and coat with butter. With very low heat, sweat the onion for 12-15 minutes - cover the onions with damp greaseproof paper and check it every 5 minutes. We don’t want them to burn or catch the pan.
- Add the rest of the butter and the butternut squash to the onions, stir well. Cover again with the same paper from before for 15 minutes or until the squash softens.
- After 15 minutes, check the pan and stir. Place bay leaves, coriander roots, red chilli paste and lemongrass in the pan. Add stock and coconut milk. Also season our soup with a good pinch of salt and a pinch of white pepper. Make sure that the liquid covers all the vegetable and herbs. Stir well then bring it up to the boil.
- Then turn the heat down and leave it to simmer for 20 minutes.
- After 20 minutes, check that Butternut squash by pushing a piece against the side of the pan; it should squash easily. The soup is ready for blending.
- Take bay leaves, coriander roots/ stalks, and lemongrass stalks out of the pan.
- Add all the quash and half the liquid to the blender. Blend and check consistency: thicken with double cream, thin with cooking liquid.
- Pass the soup through the sieve to the serving pan. Season it again with salt and white pepper. You can also add some lime juice (optional and up to your taste)
- Serve and garnish with pieces of red chilli (leave this, if you don’t like spicy taste) and coriander.
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