Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, thai butternut squash soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Thai butternut squash soup is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Thai butternut squash soup is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook thai butternut squash soup using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Thai butternut squash soup:
- Make ready 2 + tsp salt to taste
- Make ready 2 + tsp chili pepper flakes to taste
- Get 2-3 tbs. minced garlic
- Get 2-3 tbs. garlic chili paste
- Prepare 2 (15 oz) packages cubed/frozen Butternut Squash
- Make ready 2 tbs. olive or coconut oil
- Prepare 3 shallots, chopped
- Take 5 scallions, chopped
- Get 1 (32 oz.) Container Vegetable broth
- Take I can light coconut milk
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.
So that’s going to wrap this up for this special food thai butternut squash soup recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget 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!
