Thai butternut squash soup
Thai butternut squash soup

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, thai butternut squash soup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Thai butternut squash soup is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Thai butternut squash soup is something that I’ve loved my whole life. They’re nice and they look fantastic.

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 have to first 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:
  1. Take 2 + tsp salt to taste
  2. Take 2 + tsp chili pepper flakes to taste
  3. Take 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. Take 3 shallots, chopped
  8. Get 5 scallions, chopped
  9. Make ready 1 (32 oz.) Container Vegetable broth
  10. Prepare I can light coconut milk

To begin, heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger. This spicy Thai butternut squash soup is loaded with Thai flavour and just the right amount of spicy for a warming & flavourful soup. The base is made from vegetable broth and butternut squash, so the soup takes on a super smooth and creamy texture!

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.

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. 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. Add the stock and coconut milk and bring to the boil. Heat the coconut oil in a large pan over a medium heat and add the curry paste.

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