Simple Way to Prepare Super Quick Homemade Thai butternut squash soup

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, thai butternut squash soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

How to Make Thai-Style Butternut Squash Soup To begin, heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger. A delicious way to use up seasonal butternut squash! This Thai inspired soup is brimming with flavor, it has a velvety creamy texture and it's super tasty when finished with crunchy peanuts and fresh cilantro.

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’s easy, it is fast, it tastes delicious. Thai butternut squash soup is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have thai butternut squash soup using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Thai butternut squash soup:

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

I recommend to use a good quality coconut milk. This is one ingredient that defines this Butternut Squash Soup. Not only does it balances the spice of Thai Curry Paste. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves.

Steps 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.

Not only does it balances the spice of Thai Curry Paste. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. How to make Spicy Thai Butternut Squash Soup Heat some oil in a large pot and sweat some onions and garlic. Add the butternut squash (I recommend roasting it first) and the seasoning and mix it all together. For the Thai roasted butternut squash soup: Warm the coconut oil in the bottom of a saucepan.

So that’s going to wrap this up with this special food thai butternut squash soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!