Thai butternut squash soup
Thai butternut squash soup

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, thai butternut squash soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Thai butternut squash soup is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Thai butternut squash soup is something which I have loved my whole life. They are fine and they look fantastic.

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.

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

This is such a delicious way to use up butternut squash and it will leave you craving more! 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.

Steps 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.

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 Thai-spiced butternut squash soup is one of my go-to dishes during the winter and fall months. It is very easy to make and doesn't use a lot of ingredients. What makes this butternut squash soup different from others is that the soup uses a lot of Asian herbs and spices for flavoring.

So that’s going to wrap this up with this exceptional food thai butternut squash soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!