Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, thai butternut squash soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. This soup is a blend of origins, too. I don't think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors.
Thai butternut squash soup is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Thai butternut squash soup is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook thai butternut squash soup using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Thai butternut squash soup:
- Make ready 2 + tsp salt to taste
- Make ready 2 + tsp chili pepper flakes to taste
- Get 2-3 tbs. minced garlic
- Prepare 2-3 tbs. garlic chili paste
- Get 2 (15 oz) packages cubed/frozen Butternut Squash
- Get 2 tbs. olive or coconut oil
- Take 3 shallots, chopped
- Make ready 5 scallions, chopped
- Make ready 1 (32 oz.) Container Vegetable broth
- Get I can light coconut milk
This Thai-style butternut squash soup made with coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up. The Sriracha, peanuts, scallions and cilantro garnishes are not obligatory, but I love the vibrant flavors and textures — and they look pretty, too. This soup is SUPER easy to make and I even have a slow cooker option for you available in the note section. It's great if you're trying I found the recipe Healing Thai Butternut Squash Lentil Soup because I was looking for something to do with the Coconut Milk my supermarket.
Instructions to make Thai butternut squash soup:
- In Dutch oven add olive oil, shallots, green onions (reserve one for garnish), garlic. Sauté about 8 minutes until tender. Add two pkgs of butternut squash and sauté additional 10 minutes with lid on.
- Remove lid, stir. Add chili flakes, salt, seasonings. Sauté about 5 minutes. Add broth. Stir until combined. Simmer 15 min until squash is completely tender.
- Remove from heat. Using a hand blender, purée the soup very carefully in the pot. If you do not have a hand blender, use a vitamix style blender ladeling the hot soup into blender at 50% capacity of blender size. Then pouring back into a warming pot once blended. (I highly recommend owning a hand blender to purée soups).
- Once soup is puréed, open coconut milk and carefully pour into a small mixing bowl. Wisk until blended. Pour 3/4 of the total can of coconut milk into the soup, lightly stirring to blend, reserving remaining 1/4 of the coconut milk as a swirled garnish for each bowl. I also garnished with chopped green onion and extra chili flakes. Or you could use chives, cilantro or lemongrass.
This soup is SUPER easy to make and I even have a slow cooker option for you available in the note section. It's great if you're trying I found the recipe Healing Thai Butternut Squash Lentil Soup because I was looking for something to do with the Coconut Milk my supermarket. This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! I don't know about you, but when the weather gets chilly, I crave warm, comfort food! However, I still want my meals to be Today, I'm sharing a delectable Thai-inspired butternut squash soup.
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