Step-by-Step Guide to Prepare Favorite Asian style butternut squash and sesame oil soup
Hey everyone, it's Louise, welcome to our recipe site. Today, we're going to prepare a special dish, Recipe of Speedy Asian style butternut squash and sesame oil soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Asian style butternut squash and sesame oil soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Asian style butternut squash and sesame oil soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Asian style butternut squash and sesame oil soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Asian style butternut squash and sesame oil soup estimated approx 40 mins.
To get started with this recipe, we must prepare a few components. You can cook Asian style butternut squash and sesame oil soup using 10 ingredients and 3 steps. Here is how you can achieve it.
Ingredients and spices that need to be Prepare to make Asian style butternut squash and sesame oil soup:
- 1 medium sized butternut squash
- 1 large red onion
- 3 cloves garlic
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- Lemon zest and juice
- Handful fresh coriander
- 1 spicy red chili
- 2 cm fresh ginger
- 50 g double cream or unsweetened condensed milk
Steps to make Asian style butternut squash and sesame oil soup
- Chop the butternut squash into 2cm size cubes and roughly dice the onion, garlic. In a baking tray, massage the butternut squash cubes with a generous amount of olive oil, half the sesame oil, a big splash of soy sauce the diced onions, garlic and chili and ginger. Put these in the oven/ roasting machine to roast until the squash is soft.
- Once the squash mix is roasted, add this to a blender along with lemon juice and zest, milk/ cream,, cup of water and 3-4 blocks of ice. Blend until it is smooth and creamy, add more double cream/ water depending on how you like the consistency. Flavour further depending on your tastes and season with salt.
- Once the soup is ready, serve it in a soup bowl and garnish with a poached egg and coriander oil.
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