Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, thai butternut squash soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Thai butternut squash soup is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Thai butternut squash soup is something which I have loved my whole life. They’re fine and they look wonderful.
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.
To get started with this recipe, we have to 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
- Prepare 2 + tsp chili pepper flakes to taste
- Make ready 2-3 tbs. minced garlic
- Get 2-3 tbs. garlic chili paste
- Take 2 (15 oz) packages cubed/frozen Butternut Squash
- Make ready 2 tbs. olive or coconut oil
- Prepare 3 shallots, chopped
- Make ready 5 scallions, chopped
- Prepare 1 (32 oz.) Container Vegetable broth
- Make ready I can light coconut milk
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. It has just the right balance of sweetness and spicy flavors, and it tastes like. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream.
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.
It's easy to prepare, and the incredible flavor of the butternut squash really shines. 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. Add the lime juice, then use a hand blender to whizz until completely smooth. 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.
So that’s going to wrap it up with this special food thai butternut squash soup recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
