Thai butternut squash soup
Thai butternut squash soup

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, thai butternut squash soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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Thai butternut squash soup is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Thai butternut squash soup is something which I have loved my whole life.

To get started with this particular 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 that.

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

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. Tip in the squash and stir. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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.

Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). 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.

So that’s going to wrap this up for this special food thai butternut squash soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!