Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, thai butternut squash soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Thai butternut squash soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Thai butternut squash soup is something that I’ve loved my whole life.
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 cook thai butternut squash soup using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Thai butternut squash soup:
- Get 2 + tsp salt to taste
- Make ready 2 + tsp chili pepper flakes to taste
- Prepare 2-3 tbs. minced garlic
- Prepare 2-3 tbs. garlic chili paste
- Make ready 2 (15 oz) packages cubed/frozen Butternut Squash
- Take 2 tbs. olive or coconut oil
- Prepare 3 shallots, chopped
- Take 5 scallions, chopped
- Prepare 1 (32 oz.) Container Vegetable broth
- Get I can light coconut milk
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. Butternut squash and ginger might just be my new favorite fall food duo. In fact, I almost kept this soup a strictly "Butternut and Ginger Soup" because it was so I mean, it's peanut butter in soup.
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.
How can one not be completely and super jazzed about that? 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. 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. This Thai butternut squash soup is definitely on the mellower side, with creamy coconut milk and citrussy flavors from the lemongrass and lime leaves.
So that is going to wrap this up for this exceptional food thai butternut squash soup recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
