Recipe of Thai butternut squash soup in 28 Minutes for Mom

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, thai butternut squash soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look 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.

Thai butternut squash soup is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Thai butternut squash soup is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook 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:

1. Make ready 2 + tsp salt to taste
2. Take 2 + tsp chili pepper flakes to taste
3. Make ready 2-3 tbs. minced garlic
4. Prepare 2-3 tbs. garlic chili paste
5. Take 2 (15 oz) packages cubed/frozen Butternut Squash
6. Get 2 tbs. olive or coconut oil
7. Get 3 shallots, chopped
8. Take 5 scallions, chopped
9. Make ready 1 (32 oz.) Container Vegetable broth
10. Make ready I can light coconut milk

So I generally wait to save those recipes, like this Thai Coconut Curry Butternut Squash Soup, for days when I'll be home alone and don't have to exhaust myself through the just try its and I think you'll be surprised you like its, and I can simply enjoy the comforting way that all of those flavors come. Butternut squash and ginger might just be my new favorite fall food duo. In fact, I almost kept this soup a strictly "Butternut and Ginger Soup" because it was so I mean, it's peanut butter in soup. How can one not be completely and super jazzed about that?

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.

This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! This soup is SUPER easy to make and I even have a slow cooker option for you available in the note section. 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. Thai butternut squash soup is the correlation of delicious, seasonal butternut squash, along with the amazing flavors of fresh ginger, Thai curry paste and coconut milk. This is will be your new favorite fall and winter soup.

So that’s going to wrap this up for this special food thai butternut squash soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!