Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, thai butternut squash soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look 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. I don't think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors.
Thai butternut squash soup is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Thai butternut squash soup is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. 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 + tsp salt to taste
- Take + tsp chili pepper flakes to taste
- Get minced garlic
- Take garlic chili paste
- Take packages cubed/frozen Butternut Squash
- Take olive or coconut oil
- Get shallots, chopped
- Get scallions, chopped
- Prepare Container Vegetable broth
- Prepare I can light coconut milk
This is such a delicious way to use up butternut squash and it will leave you craving more! 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 Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! Thai Butternut Squash Soup. Video! Jump to Recipe.
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.
This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! Thai Butternut Squash Soup. Video! Jump to Recipe. Not even sure how that is possible considering that last year I definitely shared soup with my invisible internet friends almost once a week. 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.
So that is going to wrap it up with this exceptional food thai butternut squash soup recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
