Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, thai butternut squash soup. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look 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.
Thai butternut squash soup is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Thai butternut squash soup is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have thai butternut squash soup using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Thai butternut squash soup:
- Make ready 2 + tsp salt to taste
- Get 2 + tsp chili pepper flakes to taste
- Get 2-3 tbs. minced garlic
- Prepare 2-3 tbs. garlic chili paste
- Make ready 2 (15 oz) packages cubed/frozen Butternut Squash
- Make ready 2 tbs. olive or coconut oil
- Make ready 3 shallots, chopped
- Make ready 5 scallions, chopped
- Take 1 (32 oz.) Container Vegetable broth
- Prepare I can light coconut milk
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. Thai Butternut Squash Soup, yes yes and yes! This is such a delicious way to use up butternut squash and it will leave you craving more!
Steps 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.
Thai butternut squash soup is the correlation of delicious, seasonal butternut squash, along with the amazing flavors of fresh ginger, Thai curry paste and coconut milk. This is will be your new favorite fall and winter soup. My eyes immediately landed on the thai butternut soup and I was sold. And it was like ten freaking dollars. A smooth & dreamy Thai Butternut Squash Soup, with a kick of Thai heat, coconut cream & fragrant cilantro.
So that is going to wrap it up with this special food thai butternut squash soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
