{"id":882,"date":"2020-11-21T14:25:48","date_gmt":"2020-11-21T14:25:48","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=882"},"modified":"2023-09-20T15:14:51","modified_gmt":"2023-09-20T14:14:51","slug":"thai-butternut-squash-soup","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/thai-butternut-squash-soup\/","title":{"rendered":"Thai Butternut Squash Soup"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 large butternut squash<\/li>\n\n\n\n<li>2 tablespoons coconut oil<\/li>\n\n\n\n<li>4 garlic cloves (unpeeled)<\/li>\n\n\n\n<li>500 mL vegetable broth<\/li>\n\n\n\n<li>1 can of coconut milk<\/li>\n\n\n\n<li>2 tablespoons freshly grated ginger<\/li>\n\n\n\n<li>1 hefty tablespoon tomato paste<\/li>\n\n\n\n<li>2-4 pieces of lemongrass<\/li>\n\n\n\n<li>1\/2 tablespoon salt<\/li>\n<\/ul>\n\n\n\n<p><strong>For garnish:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>dallop of cr\u00e9me fra\u00ee<em>c<\/em>he <\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Preparation<\/strong><\/h2>\n\n\n\n<p>Preheat the oven to 350<strong>\u00b0<\/strong> F\/176<strong>\u00b0<\/strong>C. Cut butternut squash in chunky pieces. Scoop out seeds and discard. Brush each piece inside and out with about 1 1\/2 teaspoons of the coconut oil. Salt and pepper. Add garlic cloves. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh.<\/p>\n\n\n\n<p>On low heat, add broth, coconut milk, ginger and tomato paste. <\/p>\n\n\n\n<p>Add flesh of butternut quash and garlic (skins removed). Allow to cool slightly.<\/p>\n\n\n\n<p>Transfer the mixture to a blender in batches and pur\u00e9e. <\/p>\n\n\n\n<p>Transfer the pur\u00e9e back to stove over simmering heat. The liquitity depends upon the thickness of your coconut milk. If you prefer a more liquid version, add more broth. Add lemongrass. Simmer for 30 minutes. <\/p>\n\n\n\n<p>Remove lemon grass. Add salt. Mix.<\/p>\n\n\n\n<p>Garnish with a dallop of cr\u00e9me fra\u00eeche and serve.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients For garnish: Preparation Preheat the oven to 350\u00b0 F\/176\u00b0C. Cut butternut squash in chunky pieces. Scoop out seeds and discard. Brush each piece inside and out with about 1 1\/2 teaspoons of the coconut oil. Salt and pepper. Add garlic cloves. Place cut-side-down on the baking sheet and roast until completely tender, about 1 &hellip; <a href=\"https:\/\/berenger.net\/recettes\/thai-butternut-squash-soup\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Thai Butternut Squash Soup<\/span><\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[12,1],"tags":[367,368,370],"class_list":["post-882","post","type-post","status-publish","format-standard","hentry","category-soups","category-uncategorized","tag-butternut-2","tag-squash","tag-thai"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/882","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=882"}],"version-history":[{"count":4,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/882\/revisions"}],"predecessor-version":[{"id":1057,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/882\/revisions\/1057"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=882"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=882"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=882"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}