• Lily Lin

thai butternut squash soup 泰式南瓜濃湯

Updated: Aug 30, 2019



butternut squash soup, the first dish that I've made from the first cookbook I've ever bought. it goes so well with wintery spices like cinnamon, nutmeg then drizzled with maple syrup & cream.


it is so rare to see butternut squash in taiwan, in fact, my first time after having been living here for over four years now. I was so excited so make soup out of this beautiful, robust, sweet and creamy winter squash. also taking note that it is summer time, so I decided to bring in summery elements like the tanginess of tomatoes & lime, fresh herbs, raw vegetables for some extra crunch and freshness.



// thai butternut squash soup //

serves four


| coconut mylk |

100 g shredded coconut

400 ml drinking water


| soup |

cooking oil, choose good oils like avocado or grape seed oil

600 g butternut squash, peeled and cubed

150 g tomatoes, cubed

150 g onions, diced

3 cloves garlic

2 shallots

1/2 thumb ginger, sliced

1/4 thumb fresh turmeric, sliced or use 1/4-1/2 tsp turmeric powder

2 kaffir lime leaves

2 lemongrass leaves

1 tsp salt

coconut mylk from recipe above

200 ml water

2 wedges lime


| toppings |

4 lime wedges

4 handfuls bok choy, chopped

4 handfuls red bell pepper, diced

some chili pepper, sliced

some red onions, sliced

some cilantro

some mint


*feel free to add any vegetables that are in season. rule of thumb, use clean, organic ingredients whenever possible.



| steps |

to make the cocout mylk, throw all ingredients into a high speed blender for 1 minutes, then strain through a nut mylk bag. the pulp can be saved for making dessert, freeze if not using right away.


to make the soup, heat a pot with some oil, saute onions. add in garlic, shallots, ginger and turmeric, cook until fragrant. then add the rest of the ingredients, except for lime wedges. bring everything to a boil, cover to simmer for 15 minutes at low heat. once cooked, discard lemongrass leaves, squeeze in lime juice and blend until smooth in a high speed blender.


serve with toppings, enjoy warm or chilled.



胡南瓜湯是我第一本買的食譜裡學習的第一道料理。它和楓糖、奶油、溫暖的香料,例如肉桂、荳蔻非常搭。


胡南瓜在台灣是非常少見的,這是我住在這4年來第一次見到,所以特別興奮的要料理這個香甜、濃郁的食材。通常它會被用在冬季的料理,但台灣非常熱所以我決定使用適合夏季的料理元素,檸檬和番茄的酸、新鮮香草、加上生食蔬菜增加整體的新鮮感和口感。


// 泰式南瓜濃湯 //

4 人份


| 椰奶 |

100 g 椰蓉

400 ml 飲用水


| 濃湯 |

油、選擇好油料理,例如酪梨油或葡萄籽油

600 g 胡南瓜、去皮切塊

150 g 番茄, 切塊

150 g 洋蔥, 切丁

3 瓣 蒜頭

2 顆 紅蔥頭

3 cm 薑、切片

1.5 cm 薑黃、切片 或 1/4-1/2 tsp 薑黃粉

2 葉 卡菲爾萊姆葉

2 支 香茅葉

1 茶匙 鹽

製作好的椰奶

200 ml 水

2 片 無籽檸檬角


| 配料 |

4 片 無籽檸檬角

4 小把 青江菜、切段

4 小把 甜椒、切丁

適量 辣椒、切片

適量 紅洋蔥、切絲

適量 香菜

適量 薄荷


*可以加入任何時令的蔬菜。若雲許,盡可能使用有機耕種食材。




| 步驟 |

製作椰奶,將所有食材放入高速攪拌機打1分鐘,在用過濾袋(滷包)濾渣,產生的椰子渣可以用來作烘焙,若不馬上使用可以先冷凍保存。


製作濃湯,取一個湯鍋熱油,加入洋蔥炒香。接著加入蒜頭、紅蔥頭、薑、薑黃炒香。再來加入其他食材(除了檸檬角)煮至沸騰,蓋鍋小火悶煮15分鐘。煮熟後,將香茅葉取出,擠進檸檬汁,倒入高速攪拌機打至滑順。


放上配料,熱或冷卻後享用。




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