Thai butternut squash soup
Thai butternut squash soup

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, thai butternut squash soup. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

How to Make Thai-Style Butternut Squash Soup To begin, heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger. A delicious way to use up seasonal butternut squash! This Thai inspired soup is brimming with flavor, it has a velvety creamy texture and it's super tasty when finished with crunchy peanuts and fresh cilantro.

Thai butternut squash soup is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Thai butternut squash soup is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have 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:
  1. Take 2 + tsp salt to taste
  2. Get 2 + tsp chili pepper flakes to taste
  3. Take 2-3 tbs. minced garlic
  4. Make ready 2-3 tbs. garlic chili paste
  5. Make ready 2 (15 oz) packages cubed/frozen Butternut Squash
  6. Prepare 2 tbs. olive or coconut oil
  7. Take 3 shallots, chopped
  8. Get 5 scallions, chopped
  9. Make ready 1 (32 oz.) Container Vegetable broth
  10. Make ready I can light coconut milk

Thai butternut squash soup Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. How to make Spicy Thai Butternut Squash Soup Heat some oil in a large pot and sweat some onions and garlic. Add the butternut squash (I recommend roasting it first) and the seasoning and mix it all together.

Instructions to make Thai butternut squash soup:
  1. 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.
  2. 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.
  3. 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).
  4. 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.

How to make Spicy Thai Butternut Squash Soup Heat some oil in a large pot and sweat some onions and garlic. Add the butternut squash (I recommend roasting it first) and the seasoning and mix it all together. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. For the Thai roasted butternut squash soup: Warm the coconut oil in the bottom of a saucepan. If making in the slow cooker: Add butternut squash, garlic, onion, ginger, Thai curry paste, broth, and salt and pepper to the slow cooker.

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