Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, thai butternut squash soup. One of my favorites food recipes. This time, I am going to make it a 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 popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Thai butternut squash soup is something that I have loved my whole life.
To get started with this 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 can achieve it.
The ingredients needed to make Thai butternut squash soup:
- Prepare 2 + tsp salt to taste
- Prepare 2 + tsp chili pepper flakes to taste
- Get 2-3 tbs. minced garlic
- Get 2-3 tbs. garlic chili paste
- Get 2 (15 oz) packages cubed/frozen Butternut Squash
- Take 2 tbs. olive or coconut oil
- Make ready 3 shallots, chopped
- Prepare 5 scallions, chopped
- Get 1 (32 oz.) Container Vegetable broth
- Take I can light coconut milk
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! By jmolineux in Cooking Soups & Stews. Chop The Butternut Squash into quarters and use the potato peeler to remove all the orange outerlayer of skin.
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.
By jmolineux in Cooking Soups & Stews. Chop The Butternut Squash into quarters and use the potato peeler to remove all the orange outerlayer of skin. Chop into small pieces as the smaller the pieces are the quicker the butternut squash will take to soften before. 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.
So that’s going to wrap it up with this special food thai butternut squash soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
