Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, thai butternut squash soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Thai butternut squash soup is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Thai butternut squash soup is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook thai butternut squash soup using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Thai butternut squash soup:
- Make ready 2 + tsp salt to taste
- Make ready 2 + tsp chili pepper flakes to taste
- Prepare 2-3 tbs. minced garlic
- Get 2-3 tbs. garlic chili paste
- Take 2 (15 oz) packages cubed/frozen Butternut Squash
- Prepare 2 tbs. olive or coconut oil
- Prepare 3 shallots, chopped
- Take 5 scallions, chopped
- Make ready 1 (32 oz.) Container Vegetable broth
- Prepare 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 it up with this special food thai butternut squash soup recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
