Recipe of Appetizing Thai butternut squash soup

Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Thai butternut squash soup. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Thai butternut squash soup Recipe. Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk.

You can have Thai butternut squash soup using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Thai butternut squash soup

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

It has just the right balance of sweetness and spicy flavors, and it tastes like.This thai butternut squash soup is packed with all the warm flavors and make you feel cozy on a cold nights.With the temperatures set to go down in Vegan & gluten-free Thai Butternut Squash Soup made in the Instant Pot!This soup is packed with all the warm fall flavors.

Thai butternut squash soup instructions

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..

The Sriracha, peanuts, scallions and cilantro garnishes are not obligatory, but I love the vibrant flavors and textures — and they look pretty, too.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.

Serve with a side of rustic.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.Try our butternut squash recipe with the punchy flavours of thai red curry for an easy winter warmer.Thai Butternut Squash Soup, yes yes and yes!