Thai Style Butternut Squash and Coconut Soup
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 40mins
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- Serves
- 4
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- Calories
- 472
A great starter packed full of flavour. Serve with crusty bread and wedges of lime.
recipe updated Oct 25, 2022
Ingredients
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- Onion
- 150 g
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- Sweet potato
- 150 g
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- Carrot
- 100 g
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- Butternut squash
- 500 g
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- Cilantro
- 10 g
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- Vegetable oil
- 1 tablespoon
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- Thai red curry paste
- 3 tablespoons
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- Vegetable stock
- 300 ml
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- Salt & pepper
- as needed
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- Coconut milk
- 400 g
Tools
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kCook Multi
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit max blade to kCook bowl
- Add vegetable oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 140°C, speed 3
- Then add onion to the kCook bowl
- Cook with filler cap removed - 4 min, 120°C, speed 3
- Then add Thai red curry paste to the kCook bowl
- Cook with filler cap removed - 1 min, 120°C, speed 3
- Turn direct prep attachment to position 1
- Slice sweet potato, carrot and butternut squash into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add vegetable stock, salt & pepper and coconut milk to the kCook bowl
- Cook with filler cap removed - 25 min, 98°C, speed 3
- Blend with filler cap fitted - 2 min, speed 12
- Serve
- Garnish with cilantro