สควอชซุป (Thai)
/S̄kh wxch sup/
(a) rest of the squash from the goat cheese recipe or
(b) 1 large butternut squash
1/4 cup (60 ml) olive oil
2 medium chopped onions
2 each roughly chopped organic: carrots and celery stalks
4 garlic cloves
1 chili pepper or jalapeño
1 quart (0,95 l) organic: chicken or vegetable stock
1 cup (240 ml) coconut milk
1/2 tsp (2,5 ml) ground turmeric
1/2 inch (1,3 cm) minced or pressed ginger
หนึ่ง /H̄nụ̀ng/ 1. (a) The squash was peeled and ready to dice into 2 inch (5 cm) pieces.
(b) For the large butternut squash, peel and dice.
สอง /S̄xng/ 2. Heat a large pot over medium-high heat and drizzle the oil into it.
สาม /S̄ām/ 3. Add onions and sauté until lightly brown.
สี่ /S̄ī̀/ 4. Add celery, carrots, chile, garlic, and ginger. Sauté about 10-12 minutes.
ห้า /H̄̂ā/ 5. Add the squash and cook for 10 minutes.
หก /H̄k/ 6. Cover with the stock and 1/2 coconut milk and turmeric.
เก้า /Kêā/ 9. Return the pureed soup to the pot and check the consistency.
สิบ /S̄ib/ 10. Add more coconut milk for consistency and flavor.
- In Australia and New Zealand it is called butternut pumpkin.
- Fall is here, which means more root crops on the table.
- Butternut squash is a good source of: fibre; vitamins C, A and E; manganese, and potassium.
- We used the long neck from "Butternut Squash and Goat Cheese" http://veggiefernandezs.blogspot.com/2013/10/butternut-squash-goat-cheese.html " The remaining slices and bulb are used to make this soup.
(a) rest of the squash from the goat cheese recipe or
(b) 1 large butternut squash
1/4 cup (60 ml) olive oil
2 medium chopped onions
2 each roughly chopped organic: carrots and celery stalks
4 garlic cloves
1 chili pepper or jalapeño
1 quart (0,95 l) organic: chicken or vegetable stock
1 cup (240 ml) coconut milk
1/2 tsp (2,5 ml) ground turmeric
1/2 inch (1,3 cm) minced or pressed ginger
หนึ่ง /H̄nụ̀ng/ 1. (a) The squash was peeled and ready to dice into 2 inch (5 cm) pieces.
(b) For the large butternut squash, peel and dice.
สอง /S̄xng/ 2. Heat a large pot over medium-high heat and drizzle the oil into it.
สาม /S̄ām/ 3. Add onions and sauté until lightly brown.
สี่ /S̄ī̀/ 4. Add celery, carrots, chile, garlic, and ginger. Sauté about 10-12 minutes.
ห้า /H̄̂ā/ 5. Add the squash and cook for 10 minutes.
หก /H̄k/ 6. Cover with the stock and 1/2 coconut milk and turmeric.
เจ็ด /Cĕd/ 7. Simmer on medium heat for 40-50 minutes, until the vegetables are soft.
แปด /Pæd/ 8. Purée soup in a blender or food processor until smooth.เก้า /Kêā/ 9. Return the pureed soup to the pot and check the consistency.
สิบ /S̄ib/ 10. Add more coconut milk for consistency and flavor.
