Thai butternut squash soup
Thai butternut squash soup

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, thai butternut squash soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Thai Butternut Squash Soup, yes yes and yes! This is such a delicious way to use up butternut squash and it will leave you craving more! Place half of squash mixture in a blender.

Thai butternut squash soup is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Thai butternut squash soup is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this 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:
  1. Get 2 + tsp salt to taste
  2. Get 2 + tsp chili pepper flakes to taste
  3. Prepare 2-3 tbs. minced garlic
  4. Make ready 2-3 tbs. garlic chili paste
  5. Make ready 2 (15 oz) packages cubed/frozen Butternut Squash
  6. Get 2 tbs. olive or coconut oil
  7. Get 3 shallots, chopped
  8. Take 5 scallions, chopped
  9. Get 1 (32 oz.) Container Vegetable broth
  10. Make ready I can light coconut milk

To begin, heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger. 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.

Steps 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.

Curried butternut soup has been on my list of recipes to conquer for a while and I just couldn't resist seasoning it with red Thai curry paste like I did for my sweet potato soup. I added some other Thai flavors to round it out, like cilantro and toasted. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Heat the coconut oil in a large pan over a medium heat and add the curry paste. Add the stock and coconut milk and bring to the boil.

So that is going to wrap this up for this special food thai butternut squash soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!