Spicy Thai Butternut Squash Soup
The recipe shown in the video is something very different. The video is on how to cook delicious butternut squash soup. It’s a new twist on the traditional way to cook butternut squash soup. It requires ingredients like butternut squash, coconut milk, onions, garlic, mushrooms, tomatoes, scallops and lemon grass etc. Enjoy!
Today we are going to make a spicy Thai butternut squash soup. Get the squash into half and scratch off the seeds and the green stuff. Place on a baking pan and spread some Italian seeds on it. Now put it in the oven at 350 degrees for about an hour. While squash is cooking you can prepare about 4 cloves of garlic. Cut up one medium onion. Take the squash out of the oven, and let it cool. Start frying up the onions at medium heat. Add the garlic. Continue cooking until the onion is sautéd translucent. Cut up one tomato. Add the tomatoes to the onion and the garlic. Continue cooking until the tomatoes get soft.
Remove the skin off the squash. Use the knife if you have too. Add the squash to the onions and tomatoes and continue cooking. Break up the squash into small pieces. Add a cant of coconut milk. Stir it up, cut up the lemon grass, add one piece of lemon grass now save the other three for after the puree. Add the red Thai chilly paste about one tea spoon. Mix thoroughly, cover and simmer for 20 minutes on low. Now it’s time to puree the soup. You want a nice smooth consistency. You may have to do this in a couple of batches depending on the size of the blender. Cut up four large mushrooms.
Cook the mushrooms in better or oil over medium high heat. Add a little bit of salt and pepper. Add the scallops, I use the calico scallops. Cook the scallops thoroughly and then add the mushrooms and the scallops to the soup. Mix everything together and you are done. This soup is great served over better rice, enjoy.
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