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Below are the ingridients that are needed to prepare a tasty Asian style butternut squash and sesame oil soup:
- Use 1 of medium sized butternut squash.
- Use 1 of large red onion.
- You need 3 cloves of garlic.
- Take 2 tablespoons of sesame oil.
- Provide 1 tablespoon of soy sauce.
- Prepare of Lemon zest and juice.
- Get Handful of fresh coriander.
- Take 1 of spicy red chili.
- You need 2 cm of fresh ginger.
- Take 50 g of double cream or unsweetened condensed milk.
Done with the ingridients? Below are the instructions on cooking Asian style butternut squash and sesame oil soup:
- Chop the butternut squash into 2cm size cubes and roughly dice the onion, garlic. In a baking tray, massage the butternut squash cubes with a generous amount of olive oil, half the sesame oil, a big splash of soy sauce the diced onions, garlic and chili and ginger. Put these in the oven/ roasting machine to roast until the squash is soft..
- Once the squash mix is roasted, add this to a blender along with lemon juice and zest, milk/ cream,, cup of water and 3-4 blocks of ice. Blend until it is smooth and creamy, add more double cream/ water depending on how you like the consistency. Flavour further depending on your tastes and season with salt..
- Once the soup is ready, serve it in a soup bowl and garnish with a poached egg and coriander oil..
Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. This soup is a blend of origins, too. I don't think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors. Butternut squash has a sweet nutty flavour, similar to a pumpkin, and becomes luscious and (Like this Northern-style Thai vegan coconut soup).
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