Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, thai butternut squash soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really 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. I don't think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors.

Thai butternut squash soup is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Thai butternut squash soup is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have 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:

1. Get 2 + tsp salt to taste
2. Take 2 + tsp chili pepper flakes to taste
3. Make ready 2-3 tbs. minced garlic
4. Make ready 2-3 tbs. garlic chili paste
5. Take 2 (15 oz) packages cubed/frozen Butternut Squash
6. Make ready 2 tbs. olive or coconut oil
7. Take 3 shallots, chopped
8. Make ready 5 scallions, chopped
9. Take 1 (32 oz.) Container Vegetable broth
10. 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 Thai-style butternut squash soup is soothing and flavorful, and the heat from the curry and Sriracha will warm you right up. What you'll need to Make Thai-Inspired Butternut Squash Soup. To begin, heat the oil in a large soup pot over medium heat.

Instructions to make Thai butternut squash soup:

1. 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.
2. 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.
3. 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).
4. 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.

What you'll need to Make Thai-Inspired Butternut Squash Soup. To begin, heat the oil in a large soup pot over medium heat. This Thai Butternut Squash Soup is a rich and creamy dish - but there's no cream in the recipe (not even coconut cream)! Watch the video to find out the. There are so many ways to upgrade this classic soup.

So that is going to wrap it up for this exceptional food thai butternut squash soup recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!