Thai butternut squash soup
Thai butternut squash soup

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, thai butternut squash soup. It is one of my favorites. This time, I am going to make it a little 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 favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Thai butternut squash soup is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have 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:
  1. Make ready + tsp salt to taste
  2. Get + tsp chili pepper flakes to taste
  3. Get minced garlic
  4. Prepare garlic chili paste
  5. Prepare packages cubed/frozen Butternut Squash
  6. Get olive or coconut oil
  7. Get shallots, chopped
  8. Get scallions, chopped
  9. Take Container Vegetable broth
  10. Get I can light coconut milk

The Sriracha, peanuts, scallions and cilantro garnishes are not obligatory, but I love the vibrant flavors and textures — and they look pretty, too. 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.

Instructions 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.

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. 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.

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