Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, thai butternut squash soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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.
Thai butternut squash soup is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Thai butternut squash soup is something which I’ve loved my entire life.
To get started with this particular recipe, we must 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:
- Make ready 2 + tsp salt to taste
- Get 2 + tsp chili pepper flakes to taste
- Prepare 2-3 tbs. minced garlic
- Take 2-3 tbs. garlic chili paste
- Get 2 (15 oz) packages cubed/frozen Butternut Squash
- Prepare 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
This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines. 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.
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.
It has just the right balance of sweetness and spicy flavors, and it tastes like. 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.
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