Hi, I am Joana. Today, we’re going to make thai butternut squash soup recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Thai butternut squash soup Recipe
Thai butternut squash soup is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Thai butternut squash soup is something that I have loved my entire life. They’re fine and they look fantastic.
To bewith this recipe, we have to first prepare a few components. You can have 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:
- Prepare 2 + tsp salt to taste
- Get 2 + tsp chili pepper flakes to taste
- Get 2-3 tbs. minced garlic
- Get 2-3 tbs. garlic chili paste
- Take 2 (15 oz) packages cubed/frozen Butternut Squash
- Get 2 tbs. olive or coconut oil
- Get 3 shallots, chopped
- Prepare 5 scallions, chopped
- Take 1 (32 oz.) Container Vegetable broth
- Make ready 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.
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