Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, thai butternut squash soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Thai butternut squash soup is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Thai butternut squash soup is something which I have loved my entire life. They’re nice and they look wonderful.
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! Place half of squash mixture in a blender.
To get started 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:
- Prepare 2 + tsp salt to taste
- Get 2 + tsp chili pepper flakes to taste
- Prepare 2-3 tbs. minced garlic
- Make ready 2-3 tbs. garlic chili paste
- Make ready 2 (15 oz) packages cubed/frozen Butternut Squash
- Get 2 tbs. olive or coconut oil
- Make ready 3 shallots, chopped
- Take 5 scallions, chopped
- Prepare 1 (32 oz.) Container Vegetable broth
- Take I can light coconut milk
It's naturally creamy, velvety smooth, filling, and SO delicious! This healthy soup would be a fantastic addition to your Thanksgiving or holiday menu and makes for a comforting weeknight dinner served with a side of crusty bread. 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.
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.
Curried butternut soup has been on my list of recipes to conquer for a while and I just couldn't resist seasoning it with red Thai curry paste like I did for my sweet potato soup. I added some other Thai flavors to round it out, like cilantro and toasted. If using the stovetop method: Heat the oil in a large soup pot over medium heat. Add in the ginger and curry paste and stir to combine with the onion and garlic. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves.
So that is going to wrap this up for this exceptional food thai butternut squash soup recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
