How do you make butternut squash soup less bland?

I use ground sage and nutmeg which both enhance the flavors of butternut squash and bring out its natural sweetness. Stir in full-fat coconut milk to make this soup extra-creamy, and don't forget the salt and pepper!

Do you need to peel butternut squash for soup?

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Why does my butternut soup taste sour?

What happened? It's no coincidence that the butternut squash soup had fermented, alcoholic notes. Indeed, fermented rice turns out to be the culprit here. Rice is high in starch, which is relatively easy to ferment.

How do you thicken squash soup?

Add flour or cornflour Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

How to spice up bland butternut squash soup?

Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.

How do you tone down spicy butternut squash soup?

Try mixing in a spoonful of honey or sugar to cut the spice with sweetness . Sometimes, a sweet flavor can counteract spiciness and make your soup taste more balanced. Only add in a spoonful at a time and mix it into the broth.

How do you hack a butternut squash to peel?

Microwave Hack for Easier Butternut Squash Peeling Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes . When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.

What is the best tool to peel butternut squash?

A rubber mallet can help, if you have one, to gently push the knife through difficult thick spots. Using a very sharp vegetable peeler, one with a carbon steel blade , will help with the peeling. By the way, it helps to microwave a butternut squash (whole) for 30 seconds or so first, before peeling.

How do I fix bland tasting soup?

Add acidic ingredients . Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

Why is my butternut squash tasteless?

If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless . Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.

What can I add to soup to make it less bland?

Use fresh, good quality ingredients like vegetables and herbs. Add a little bit of vinegar or lemon juice to your soup to make it taste better. Use a high-quality broth or stock as a base for your soup. Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness.

How do you rescue bland soup?

If a soup is tasting bland in the bowl, consider adding acid rather than salt . A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.

Thai Butternut Squash Soup with Coconut Milk (Creamy, Spicy) Recipe

An easy recipe for Butternut Squash Soup with coconut milk, and Thai curry flavors prepared in Instant Pot for a speedy fix for chili night dinner. Refrigerate for a week. Freeze up-to 6 months. Gluten free, Vegan.

This soup is super special because it is creamy, spicy, and delicious but still vegan and low-calorie.This is what I love about Coconut milk in soups. Have all the flavor, and a creamy soup without a drop of cream. You can even go super low-calorie by using low-fat coconut milk or using half coconut milk and half vegetable broth.

Preparing soup in Instant Pot makes it quick option for weeknights. Plus no need to dice squash. Simply peel and cut in rough chunks. Instant Pot pressure cooker setting still makes it soft and ready-to-be-creamy soup in just 10 minutes. And flavor is like soup slow-cooked for an hour. (A serving of nutrients and vitamins is pure bonus.)

So, let's make some Spicy Butternut Squash Soup!

(Oh, if you like spicy soups? Don't forget to checkout my Roasted Spicy Butternut Squash Apple Soup, Spicy Black Bean Soup, and Turkey Posole Rojo. Yumm!!)

USE YOUR FAVORITE THAI CURRY FLAVOR

This soup is also my favorite because you can use any Thai curry base you prefer for this recipe. This year I shared three Thai curry pastes - Green Curry Paste, Red Curry Paste, and Yellow Curry Paste.

I also add lemongrass in this soup as per availability. If you can't find lemon grass, add a tsp lime zest and some extra lime juice.

Now, imagine aroma of hot pot of butternut soup with coconut milk, Thai curry and lime flavors filling kitchen with Thai restaurant like aroma. I know your grocery list is out. Make some tonight!

INSTANT POT or DUTCHOVEN

To prepare this coconut milk butternut squash soup, I used Instant Pot. Instant Pot helps develop flavor in this soup in way less time. Instead of simmering soup in dutch oven for 25 minutes, I simply pressure cook soup in Instant Pot for 8 minutes. Pressure cooking also preserved nutrients. In-fact, after squash is cooked and soup is loaded with fragrant Thai curry flavor... I add coconut milk. And then pressure cook soup again for 3 minutes which helps me reduce 10 minute worth of cooking time to 5 minutes.

Note: You can by all means prepare this soup in regular dutch oven. It will only need more time to cook the soup. Rest all steps remain the same.

USE BUTTERNUT SQUASH ANY WAY: FROZEN, ROUGH CHOPPED, OR DICED

When cooking in Instant Pot, I don't even have to dice the squash because I know it will cook well under pressure. When using fresh butternut.. I simply cut squash in half. Peel off then slice in big chunks that can snuggle well in Instant Pot. That's it. It still cooks well, soft and puree perfectly.
Frozen diced squash is always in my refrigerator. That works perfect for this recipe as well.

Let me summarize why should you try this Butternut Squash Soup!

1. Coconut Milk - Creamy soup without cream. You can also make it low-fat with lite Coconut Milk.
2. Thai Curry - Use as Thai curry flavor you like. I use Red Curry. Green and Yellow works perfect. No other change needed.
3. Vegan, Gluten free, Paleo-Diet friendly. (use natural sweetener of choice)
4. Loaded with flavor and nutrients with cooking under-pressure in Instant Pot.
5. No Need to peel and dice squash. Simply cut into rough chunks that can fit in pot. Use a pre-diced orfrozen butternut squash. Either one will work.
6. Soup stays good for up-to a week in refrigerator. Freezes well up-to 6 months.

Thaw/Re-Heat: Please note soup will get thick with time. To thin-out, add some vegetable stock or water. Reheat. Taste and adjust seasonings such as salt, sugar, lemon juice.

Make some tonight for Meatless Monday dinner and enjoy!-Savita x

For love of Butternut Squash:

1) Butternut Squash Apple Soup
2) Butternut Squash Soup
3) Butternut Squash Risotto

What is you favorite Butternut Squash recipe? Leave a comment below and share with me.

Thai Butternut Squash Soup with Coconut Milk (Creamy, Spicy) Recipe | ChefDeHome.com (2024)

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