Butternut Squash Soup
Soups • Pan-Asian
Description
Butternut Squash Soup
Ingredients
- Palm Oil 2 tablespoons
- Onion 1 head
- Tomatoes 2 pieces
- Thai Bird's Eye Chili 1 piece
- Vegetable Broth 4 cups
- Butternut Squash 5 lbs
- Salt to taste
- Ground Black Pepper to taste
- Nutmeg to taste
Step-by-Step Guide
Step 1
Heat the palm oil in a large pot over medium heat. Add the onion and sauté, stirring, until soft (about 8 minutes).
Step 2
Add the tomatoes and chili and simmer until the tomatoes are partially cooked, about 5 minutes. Pour in the broth and add the squash. Bring the soup to a boil, reduce the heat, and cook until the squash is tender, about 15 minutes.
Step 3
Blend the soup with an immersion blender until smooth. Pour the soup back into the pot and season with salt, pepper, and nutmeg.
Step 4
Serve drizzled with palm oil.
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