Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, thai butternut squash soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Thai butternut squash soup is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Thai butternut squash soup is something that I’ve loved my entire life.

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.

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

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. Place half of squash mixture in a blender. For the Thai roasted butternut squash soup: Warm the coconut oil in the bottom of a saucepan.

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. For the Thai roasted butternut squash soup: Warm the coconut oil in the bottom of a saucepan. An easy recipe for Butternut Squash Soup with coconut milk, and Thai curry flavors prepared in Instant Pot for a speedy fix for chili night dinner. This soup is super special because it is creamy, spicy, and delicious but still vegan and low-calorie. If making in the slow cooker: Add butternut squash, garlic, onion, ginger, Thai curry paste, broth, and salt and pepper to the slow cooker.

So that’s going to wrap it up with this exceptional food thai butternut squash soup recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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