![\"13\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/09\/13.jpg\")
<\/a><\/p>\nThai Butternut Squash Soup<\/strong><\/p>\n When we were visiting Japan, my parents took us to a traditional Japanese restaurant one night for dinner, where “kaiseki” or a traditional Japanese multi-course dinner was served.<\/p>\n <\/p>\n My parents and I were so excited to find that many seasonal ingredients were featured in this dinner, such as matsutake (a kind of very flavorful mushroom), autumn eggplant, and Japanese pears.<\/p>\n While I was explaining these seasonal ingredients used in each dish to Terry, I realized that many of these foods don’t really mean “autumn” to Terry. <\/p>\n On the other hand, pumpkin (and other types of squash) is known as a fall food both in the U.S. and in Japan, and I assume in many other countries as well.<\/p>\n I like many squashes but butternut squash is probably one of my favorites because of its bright orange color and sweetness.<\/p>\n The idea of making this soup with Thai flavors came from Terry, who was paging through a magazine, I believe “Vegetarian”. <\/p>\n It sounded good but I was too lazy to check the recipe. So, the recipe shared here is my own creation. <\/p>\n This is my first time to use kaffir lime leaves. But wow! These leaves give amazing flavors!<\/p>\n A big thank you to our neighbor friends, Karl and Yumi, for sharing their home-grown fresh ones. <\/p>\n Thai Butternut Squash Soup<\/strong><\/p>\n canola oil 1. 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Hours<\/a>\u306b\u3066\u7db4\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!! Thai Butternut Squash Soup When we were visiting Japan, my parents took us to a traditional Japanese restaurant one night for dinner, where “kaiseki” or a traditional Japanese multi-course dinner was served.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,28,29],"tags":[],"class_list":["post-33393","post","type-post","status-publish","format-standard","hentry","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33393","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33393"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33393\/revisions"}],"predecessor-version":[{"id":33432,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33393\/revisions\/33432"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33393"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33393"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33393"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 garlic cloves, chopped
\n1-inch ginger, chopped
\n1 onion, chopped
\n1 stalk celery, chopped
\n1 carrot, chopped
\n3 mini orange peppers, chopped
\n1\/2 ~ 2\/3 butternut squash, cubed
\n1 cup water
\n1 tablespoon cane sugar
\n1\/2 teaspoon green curry paste
\n2 kaffir lime leaves
\n1\/2 can coconut milk and some more for serving
\nsalt and pepper
\nchopped cilantro for serving<\/p>\n
\n2. Add onion, celery, and carrot, and continue to cook for a few minutes.
\n3. Add butternut squash, and cook for another few minutes.
\n4. Add water. Cook covered on low heat until vegetables are tender.
\n5. Add sugar, curry paste, kaffir lime leaves, and coconut milk. Salt and pepper.
\n6. Serve with coconut milk, chopped cilantro, and coarsely ground black pepper.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"