Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, thai butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. 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.
Thai butternut squash soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Thai butternut squash soup is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook 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:
- Take + tsp salt to taste
- Take + tsp chili pepper flakes to taste
- Get minced garlic
- Make ready garlic chili paste
- Make ready packages cubed/frozen Butternut Squash
- Make ready olive or coconut oil
- Take shallots, chopped
- Get scallions, chopped
- Make ready Container Vegetable broth
- Prepare 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!
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.
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’s going to wrap this up for this exceptional food thai butternut squash soup recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
