Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, thai butternut squash soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Thai butternut squash soup is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Thai butternut squash soup is something which I have loved my entire life.
What you'll need to Make Thai-Style Butternut Squash Soup. How to Make Thai-Style Butternut Squash Soup. To begin, heat the oil in a large soup pot over medium heat.
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 can achieve it.
The ingredients needed to make Thai butternut squash soup:
- Make ready 2 + tsp salt to taste
- Take 2 + tsp chili pepper flakes to taste
- Make ready 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
- Take 3 shallots, chopped
- Get 5 scallions, chopped
- Prepare 1 (32 oz.) Container Vegetable broth
- Prepare I can light coconut milk
It's naturally creamy, velvety smooth, filling, and SO delicious! This healthy soup would be a fantastic addition to your Thanksgiving or holiday menu and makes for a comforting weeknight dinner served with a side of crusty bread. This spicy Thai butternut squash soup is loaded with Thai flavour and just the right amount of spicy for a warming & flavourful soup. The base is made from vegetable broth and butternut squash, so the soup takes on a super smooth and creamy texture!
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 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. 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. If using the stovetop method: Heat the oil in a large soup pot over medium heat.
So that is going to wrap this up for this special food thai butternut squash soup recipe. Thank you very much for reading. I am confident that you can 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, friends and colleague. Thank you for reading. Go on get cooking!
