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Thai Butternut and Sweet Potato Soup
Philip Rubin
16 minutes
4-6 servings
BeginnerThis is a killer soup! Probably the best soup recipe I have ever had the good fortune to taste, and make. Dont take my word for it, try it!
Total Steps
6
Ingredients
11
Tools Needed
4
Ingredients
- 1.5 cup butternut squash
- 1.5 cup sweet potato
- 2 cloves garlic
- 0.5 onion
- 0.5 teaspoon minced fresh ginger
- 2 dried chillies(optional)
- 0.5 teaspoon soy sauce
- 1 litre chicken stock
- 200 ml coconut milk
- 0.5 cup fresh coriander
- chopped spring onions
Instructions
1
Step 1
Peel and dice butternut squash and sweet potato; roast well in oven.
2
Step 2
In food processor, combine garlic, onion, ginger, soy sauce, coriander, and chili.
3
Step 3
5 minutes
Add stock to pot with potato and butternut squash. Bring to boil and simmer for 5 minutes.
4
Step 4
5 minutes
Remove half the butternut/potato mixture, mash with a potato masher and return to pot. Add chili mixture. Stir and simmer for 5 minutes.
5
Step 5
6 minutes
Add coconut milk. Simmer for 6 minutes – don’t boil else milk will curdle!
6
Step 6
Serve with chopped spring onions.
Tools & Equipment
oven
food processor
pot
potato masher