Thai Beef Butternut Squash Soup

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Delicious Thai beef butternut squash soup

Delicious Thai beef butternut squash soup

It looks like my family can never have enough of  Thai soup. The fine aroma seems to linger long after you have finished eating. I have so far cooked 2 Thai soups, namely Pumpkin Prawns And Coconut Soup and Thai Chicken Coconut Soup. They were really very delicious. I just can’t wait to cook again. With the weather getting colder each day, hot soups are always welcoming.

Galangal

Galangal

It’s quite a long time since we last had beef so I decided to use beef. Instead of lemongrass, I used galangal this time, another spice with a very beautiful fragrance. I cooked a big pot of Thai Beef Butternut Squash Soup. Everyone liked it very much. We love the soup more than the meat. At the end, the soup was all gone leaving behind bowl of meat. My daughter said that she liked the butternut squash cooked this way.  I’ll add more next time. Here’s my recipe to share. It’s really simple, easy and quick to cook if you have the galangal in your fridge or freezer. If you are a vegetarian, you can omit the beef. I believe it will still taste good.

Ingredients A
1.5kg beef stewing steak
1 big knob galangal (wash and sliced)
2 big carrots (peel and diced)
2 big onions (peel and diced)
1 medium butternut squash (peel and diced)

Diced beef

Diced beef

carrots cut in big chunks

carrots cut in big chunks

Butternut squash (cut in big chunks)

Butternut squash (cut in big chunks)

Cut the beef into big chunks. Blanch in boiling water to clean it. Put into a big pot together with the other ingredients except the butter nut squash. Cook until the beef is tender. It takes quite long to cook, at least an hour under low fire. Add in the butternut squash in the last 10 - 15 minutes.

Ingredients B
1 packet coconut powder
3T fish sauce
1 piece chicken stock granules
2T brown sugar
1 bunch coriander leaves (chopped)

Add in Ingredients B to the soup and let it boil for a little while longer. Serve hot with rice. It is even great on its own. This soup is very delicious. The fragrance from the galangal is so fine and beautiful that I just couldn’t help myself with another 2 further helpings. You can use chicken instead of beef. For vegetarians, you can just leave out the meat altogether. I’m sure it will still taste very good.

Do you like Thai food? What is your favourite Thai dish? Please share, add and comment in the comment box below.

Other soups that you may be interested:
Pumpkin, Prawns And Coconut Soup (Thai)
Thai Chicken Coconut Soup
Chicken And Winter Melon Soup
Chicken Tonic Soup
Nutritious Ginger Wine Chicken Soup

Quote of the day……

“What we do for ourselves dies with us. What we DO FOR OTHERS and the world… remains & is immortal.”

Albert Pine


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15 Comments

Divina  on November 15th, 2009

Thai food again and I love it. Butternut squash is a comfort food perfect for the cooler months. I wish they’re easy to find here but they’re not. Although I can substitute with pumpkin, butternut has a different flavor. Some stewing beef is great. The whole family would love this.

Shirley  on November 15th, 2009

I’ve never heard of galangal before.

kristy  on November 15th, 2009

I’ve made the Thai soup the other day. Unbelievaly, my son likes it but he would prefer it a little more spicy. I did add in a few chili padi but I think not enough lol! So, will add in moreeee chili padi next time! haha… Let’s blow his head up.

Mary  on November 15th, 2009

@Divina - Hah…yes, Thai food again! See how much I love Thai food :). The lovely tastes still lingers! I think I will be cooking another Thai dish soon. Pumpkin is not that easily available here so I use butternut squash most of the time.

@Shirley - Galangal is a very lovely spice, looks like ginger but has a very beautiful, fine fragrance.

@Kristy - Haha….you are such a naughty mom! My family loves to eat spicy food but I tried not to cook too spicy. I have chili oil so they can spice it up themselves if they want to.

penny aka jeroxie  on November 15th, 2009

hmm..another yummy Thai soup. i just the aroma of coconut and those spices.

Cookin' Canuck  on November 15th, 2009

Another great soup recipe! I’m not sure that I’ve ever seen coconut powder. If I can’t find it, do you have any suggestions for something to replace it?

cheah  on November 15th, 2009

I love galangal too, there’s a duck dish with galangal which is very fragrant. Btw, what’s Butternut squash, a bit like pumpkin? Some sort of gourd?

Mary  on November 15th, 2009

@Penny - Yes, coconut and spices made a wonderful combo. That’s what makes Thai, Vietnamese and Malaysian food very special and delicious.

@ Cookin’ Canuck - Thnaks. If you can’t get coconut powder, you can replace it with coconut cream but reduce the water maybe. Coconut gives it a very lovely flavour.

@Cheah - Oh…I would love to try that. Do you know how to cook that galangal duck? Butternut squash is almost the same as pumpkin, just slightly different flavour. You can use pumpkin. I love pumpkin.

Danielle  on November 15th, 2009

Just when I thought I couldn’t eat any more butternut squash you post this wonderful looking soup. Truth be told I would skip the beef in this too! Maybe a little chicken or just vegetarian. Another great Thai soup! You cannot have too many!

Mathea  on November 15th, 2009

Rich and hearty and bright with galangal… YUM!

Mary  on November 15th, 2009

@Danielle - Thanks for comment. I think I’ll never be tired of butternut squash. It’s healthy and delicious. On top of that, it brings colour to a dish. I really love it.

@Mathea - Thanks for comment. This is a lovely dish. Hope you try out soon.

Barbara Bakes  on November 15th, 2009

I’ve never had butternut squash in a soup before. It looks so colorful and delicious!

Light Delight with TouTou  on November 15th, 2009

Oh that is called galangal!!!I have seen that several time in whole food yet have no idea how to use them! thanks for the creation - I never thought putting these two together!

Sook  on November 16th, 2009

Mary, this soup looks so good! It’s getting chilly here and I think this soup will melt my heart away. :)

Mary  on November 16th, 2009

@Barbara Bakes - I never realised that it can be so good in soup too. The first time was when I cooked it with Malaysian curry http://www.keeplearningkeepsmiling.com/2009/08/26/best-butternut-squash-curry/ and I found that it was so good. Then I learned Thai food very recently and found that they were so good in soup. It’s a healthy vegetable and I’d love to use it more often.

Light Delight with Tou Tou - Now you can start cooking with galangal. I am not any better with you about galangal….just learned….hehe. Just learned from Cheah that you can cook it with duck…mmm…can’t wait to try that when I have the recipe.

@Sook - It sure melted my heart away with it’s beautiful aroma and the taste. Lost count of the number of bowls I had. Really good for cold weather. Hope you will try out soon.

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