Here is how Thai Butternut Squash soup may help you in weight loss
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Before you jump to Thai Butternut Squash soup recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart.
You already know that you have to have a strong and healthy heart. After all, if your heart is in bad shape then the rest of you isn’t going to be healthy too. You already know that exercising regularly and leading a healthy lifestyle both factor to a great extent into the overall health of your heart. Did you already know, though, that there are several foods that can help you have a healthy heart? Continue reading to learn which foods are great for your heart.
Know that fish is just about the healthiest food you can include in your diet. You probably be aware of this as you’ve most likely been told to see to it that you consume fish at least twice a week. This is especially true for people whose hearts are not in good shape. Fish is rich in Omega 3’s which work to process cholesterol and turn it into healthy energy. Try to consume fish in at least two meals each week.
There are many foods that you can include in your diet that are beneficial for your body. It’s true that every food discussed in this article can help your body in numerous ways. The foods mentioned are especially good for the heart, though. Try to begin consuming these hearty foods daily. Your heart will be grateful for it!
We hope you got benefit from reading it, now let’s go back to thai butternut squash soup recipe. To make thai butternut squash soup you need 14 ingredients and 11 steps. Here is how you do that.
The ingredients needed to make Thai Butternut Squash soup:
- Take 1 big Butternut squash
- Prepare 110 grams butter
- Get 1 onion
- Get 2 bay leaves
- Get 2 stalks lemongrass
- Provide 2-3 coriander roots or Coriander stalks (optional)
- Take 1 Tsp red curry paste
- Take 400 ml coconut milk
- Use 500 ml white chicken stock
- Get Salt to your taste
- You need White pepper
- You need Lime juice (optional)
- Take Coriander (for garnish)
- Use Red chilli (for garnish)
Instructions to make Thai Butternut Squash soup:
- Cut onion to thin half moon slices
- Cut Butternut squash to cubes
- Place half the butter in a large sauce pan to melt down. When the butter is foaming, add onion and coat with butter. With very low heat, sweat the onion for 12-15 minutes - cover the onions with damp greaseproof paper and check it every 5 minutes. We don’t want them to burn or catch the pan.
- Add the rest of the butter and the butternut squash to the onions, stir well. Cover again with the same paper from before for 15 minutes or until the squash softens.
- After 15 minutes, check the pan and stir. Place bay leaves, coriander roots, red chilli paste and lemongrass in the pan. Add stock and coconut milk. Also season our soup with a good pinch of salt and a pinch of white pepper. Make sure that the liquid covers all the vegetable and herbs. Stir well then bring it up to the boil.
- Then turn the heat down and leave it to simmer for 20 minutes.
- After 20 minutes, check that Butternut squash by pushing a piece against the side of the pan; it should squash easily. The soup is ready for blending.
- Take bay leaves, coriander roots/ stalks, and lemongrass stalks out of the pan.
- Add all the quash and half the liquid to the blender. Blend and check consistency: thicken with double cream, thin with cooking liquid.
- Pass the soup through the sieve to the serving pan. Season it again with salt and white pepper. You can also add some lime juice (optional and up to your taste)
- Serve and garnish with pieces of red chilli (leave this, if you don’t like spicy taste) and coriander.
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