Butternut squash is a source of vitamins A and C, and dietary fibre, and it has a sweet, nutty taste that is similar to pumpkin. When ripe, it turns increasingly deep orange - gorgeous autumn colour, and becomes sweeter and richer.
This butternut squash recipe soup is not exactly a Chinese style. It contains thai curry paste which is a moist blend of ground or pounded herbs and/or spices and other seasonings. Curry paste is primarily known an important ingredient in Thai cuisine. This soup makes a perfect starter for any dishes in a cold winter.
Nutritional value (per serving): Calories: 245; Carbohydrates: 11.69g(which Sugars: 2.20g, Dietary fiber: 2.0g); Fat: 16g(which Saturates: 10g; Protein 1.0g; Salt: 1.1g. Serves: 4
Ingredients you need are as blow:
1. 1 tablespoon olive oil(sunflower oil);
2. 500 g / 1 lb butternut squash, peeled, cubed;
3. 1 medium size carrot, cubed;
4. 1 celery stick, chopped;
5. 2 onions, chopped;
6. 2 cm / 1 inch root ginger, grated;
7. 2 garlic cloves, chopped;
8. 1 tablespoon thai red or green curry paste;
9. 750 ml / 1 1/4 pints chicken or vegetable stock;
10. 250 ml coconut milk;
11. salt and pepper;
12. fresh chopped coriander for garnish.
Directions:
1. Heat the oil in a wok, add grated ginger, chopped garlic, chopped onions and chopped celery into the wok, and stir fry for about 1 minute.
2. Stir 1 tablespoon thai red or green curry paste in with the vegetable.
3. Add chopped butternut squash cubes and carrot cubes to cook for further 2 minutes.
4. Transfer the vegetables into a big sauce pan, add the stock to the vegetables and stir well.
5. Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes until the vegetables are tender.
6. Separate the vegetables and the juice, put the vege back to the pan and remove the pan from the heat.
7. Puree the vegetables with a stick blender, add the juice back with the vegetable puree and turn the heat back on.
8. Add a can of coconut milk into the soup, add more water if it is too thick. Season with some salt and pepper and bring the soup back to boil.
9. Serve immediately and garnish with chopped fresh coriander or chilli.
Cook's Tip:
Wearing rubber or latex gloves when peeling butternut and acorn squash to avoid temporary Butternut squash (Cucurbita moschata) dermatitis.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น