Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, thai butternut squash soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Thai butternut squash soup is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Thai butternut squash soup is something that I’ve 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 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:
- Prepare 2 + tsp salt to taste
- Prepare 2 + tsp chili pepper flakes to taste
- Make ready 2-3 tbs. minced garlic
- Prepare 2-3 tbs. garlic chili paste
- Take 2 (15 oz) packages cubed/frozen Butternut Squash
- Take 2 tbs. olive or coconut oil
- Take 3 shallots, chopped
- Get 5 scallions, chopped
- Get 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. For the Thai roasted butternut squash soup: Warm the coconut oil in the bottom of a saucepan. This spicy Thai butternut squash soup is loaded with Thai flavour and just the right amount of spicy for a warming & flavourful soup.
Steps 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.
The base is made from vegetable broth and butternut squash, so the soup takes on a super smooth and creamy texture! Spicy Thai Coconut and Butternut Squash Soup. Spicy Thai Coconut and Butternut Squash Soup is a great comfort food recipe for rough weeks when nothing seems to go your way or just when it's cooler out. This week seemed like an especially rough week with the cold weather hitting suddenly and then losing an hour of daylight to the end of daylight savings. This brightly colored soup provides you with your total daily dose of vitamin A thanks to the butternut squash and red pepper.
So that’s going to wrap this up for this exceptional food thai butternut squash soup recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
