Creamy Butternut Squash Soup
8 servings
45 minutes
Pumpkin puree soup is a fragrant dish of Pan-Asian cuisine, delighting with its tender, velvety texture and harmonious blend of sweet pumpkin, spicy nutmeg, and a hint of Thai chili heat. The roots of the recipe trace back to culinary traditions in Asia, where spices enhance the natural sweetness of vegetables. Palm oil adds richness to the soup while fresh tomatoes contribute a subtle tanginess. This soup warms on cool evenings and serves as a light, nutritious dish that pairs well with crispy toasts or soft bread. Its rich flavor and exquisite simplicity make it an ideal choice for those who appreciate balance and depth in culinary experiences.
1
Heat palm oil in a large pot over medium heat. Add onion and sauté, stirring, until soft (about 8 minutes).
- Palm oil: 2 tablespoons
- Onion: 1 head
2
Add tomatoes and hot pepper and simmer until the tomatoes are half-cooked for about 5 minutes. Pour in the broth and add pumpkin. Bring the soup to a boil, reduce the heat, and cook until the pumpkin is soft for about 15 minutes.
- Tomatoes: 2 pieces
- Thai bird's eye chili: 1 piece
- Vegetable broth: 4 glasss
- Butternut squash: 1.2 kg
3
Blend the soup until smooth. Pour the soup into a pot and add salt, pepper, and nutmeg.
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
4
Serve drizzled with palm oil.
- Palm oil: 2 tablespoons