Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, thai butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. 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 meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Thai butternut squash soup is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. 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:
- Take 2 + tsp salt to taste
- Make ready 2 + tsp chili pepper flakes to taste
- Make ready 2-3 tbs. minced garlic
- Prepare 2-3 tbs. garlic chili paste
- Prepare 2 (15 oz) packages cubed/frozen Butternut Squash
- Get 2 tbs. olive or coconut oil
- Get 3 shallots, chopped
- Prepare 5 scallions, chopped
- Make ready 1 (32 oz.) Container Vegetable broth
- Get I can light coconut milk
This is such a delicious way to use up butternut squash and it will leave you craving more! So I generally wait to save those recipes, like this Thai Coconut Curry Butternut Squash Soup, for days when I'll be home alone and don't have to exhaust myself through the just try its and I think you'll be surprised you like its, and I can simply enjoy the comforting way that all of those flavors come. Thai Butternut Squash Soup. Video! Jump to Recipe. Not even sure how that is possible considering that last year I definitely shared soup with my invisible internet friends almost once a week.
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. Video! Jump to Recipe. Not even sure how that is possible considering that last year I definitely shared soup with my invisible internet friends almost once a week. 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. This soup is SUPER easy to make and I even have a slow cooker option for you available in the note section.
So that is going to wrap this up with this exceptional food thai butternut squash soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at 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!
