Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, thai butternut squash soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Thai butternut squash soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Thai butternut squash soup is something which 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 particular 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 can achieve that.
The ingredients needed to make Thai butternut squash soup:
- Take + tsp salt to taste
- Take + tsp chili pepper flakes to taste
- Get minced garlic
- Prepare garlic chili paste
- Make ready packages cubed/frozen Butternut Squash
- Make ready olive or coconut oil
- Prepare shallots, chopped
- Take scallions, chopped
- Take Container Vegetable broth
- Prepare 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.
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.
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.
So that is going to wrap it up with this exceptional food thai butternut squash soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
