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. This time, 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 on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Thai butternut squash soup is something that I have loved my entire life. They’re 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.
To begin with this recipe, we have to prepare a few components. You can have thai butternut squash soup using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Thai butternut squash soup:
- Prepare 2 + tsp salt to taste
- Get 2 + tsp chili pepper flakes to taste
- Get 2-3 tbs. minced garlic
- Make ready 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
- Get 5 scallions, chopped
- Get 1 (32 oz.) Container Vegetable broth
- Take I can light coconut milk
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. Try our butternut squash recipe with the punchy flavours of thai red curry for an easy winter warmer. My eyes immediately landed on the thai butternut soup and I was sold.
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.
And it was like ten freaking dollars. This thai butternut squash soup is packed with all the warm flavors and make you feel cozy on a cold nights. With the temperatures set to go down in Vegan & gluten-free Thai Butternut Squash Soup made in the Instant Pot! This soup is packed with all the warm fall flavors. Serve with a side of rustic.
So that is going to wrap this up for this exceptional food thai butternut squash soup recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!