Step-by-Step Guide to Make Speedy Thai butternut squash soup

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, thai butternut squash soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Thai butternut squash soup is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Thai butternut squash soup is something which I’ve loved my entire 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 cook that.

The ingredients needed to make Thai butternut squash soup:

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

Steps 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.

So that is going to wrap it up with 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 more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!