Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, thai butternut squash soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Thai butternut squash soup is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Thai butternut squash soup is something that 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 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:
- Prepare + tsp salt to taste
- Take + tsp chili pepper flakes to taste
- Get minced garlic
- Get garlic chili paste
- Take packages cubed/frozen Butternut Squash
- Make ready olive or coconut oil
- Make ready shallots, chopped
- Prepare scallions, chopped
- Get Container Vegetable broth
- Get I can light coconut milk
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. 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. Thai Butternut Squash Soup, yes yes and yes!
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 is such a delicious way to use up butternut squash and it will leave you craving more! My eyes immediately landed on the thai butternut soup and I was sold. And it was like ten freaking dollars. This Thai buttermilk soup with pureed squash is a quick and healthy option that is great for all seasons. This thai butternut squash soup is packed with all the warm flavors and make you feel cozy on a cold nights.
So that is going to wrap it up with 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 interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
