Butternut Soup with Thai Flavours
Soup season and this recipe by Jenny Morris elevates the classic Butternut soup!
Recipe by: Jenny Morris
Serves: 4
Ingredients:
- 2 tablespoons vegetable oil
- 1 large peeled Onion thinly sliced
- 1 tablespoon Thai red curry paste
- 3 cups cubed butternut squash
- 3 Bai Makrut (Kaffir lime) leaves torn
- 4 cloves crushed garlic
- 10 large basil leaves
- 4 cups Chicken stock
- 10 ml Fish sauce
- 10 ml Honey
- Salt and pepper to taste
How To Make Butternut Soup with Thai Flavours
- Heat the oil in a saucepan, add the onions and cook stirring for 5 minutes then add the red curry paste, cook stirring until the paste releases its fragrance, add the butternut, cook for 3 minutes, stir in the lime leaves, season with salt and add the garlic.
- Add the chicken stock and half the basil, simmer till the butternut is tender.
- Add the fish sauce and honey, taste and adjust the seasoning.
- Tear the remaining basil leaves and add to the soup and serve.