Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, thai butternut squash soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Thai butternut squash soup is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Thai butternut squash soup is something which I have loved my whole life.
To get started with this particular recipe, we have to 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:
- Prepare 2 + tsp salt to taste
- Prepare 2 + tsp chili pepper flakes to taste
- Take 2-3 tbs. minced garlic
- Prepare 2-3 tbs. garlic chili paste
- Make ready 2 (15 oz) packages cubed/frozen Butternut Squash
- Make ready 2 tbs. olive or coconut oil
- Prepare 3 shallots, chopped
- Take 5 scallions, chopped
- Prepare 1 (32 oz.) Container Vegetable broth
- Make ready 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 with this special food thai butternut squash soup recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
