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Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, thai butternut squash soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really 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 popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Thai butternut squash soup is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have thai butternut squash soup using 10 ingredients and 4 steps. Here is how you can achieve it.
What needs to be prepared of Thai butternut squash soup:
- Take + tsp salt to taste
- Get + tsp chili pepper flakes to taste
- Get minced garlic
- Make ready garlic chili paste
- Prepare packages cubed/frozen Butternut Squash
- Get olive or coconut oil
- Take shallots, chopped
- Get scallions, chopped
- Take Container Vegetable broth
- Take I can light coconut milk
Thai Butternut Squash Soup, yes yes and yes! This is such a delicious way to use up butternut squash and it will leave you craving more! 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.
How 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.
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? I don't know about you, but when the weather gets chilly, I crave warm, comfort food! However, I still want my meals to be Today, I'm sharing a delectable Thai-inspired butternut squash soup.
That’s the dish for Thai butternut squash soup. Make certain you attempt it in the house, to make sure that your friend or family have range in regards to food.
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