Easy Cook Yummy Thai butternut squash soup

Cook, Eat and Repeat.

Thai butternut squash soup. 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 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. 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! To cook Thai butternut squash soup you need 10 ingredients and just 4 steps. Here is how you achieve that.

Ingredients

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

This Thai-style butternut squash soup is soothing and flavorful, and the heat from the curry and Sriracha will warm you right up. What you'll need to Make Thai-Inspired Butternut Squash Soup. To begin, heat the oil in a large soup pot over medium heat. This Thai buttermilk soup with pureed squash is a quick and healthy option that is great for all seasons.

Thai butternut squash soup method

  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..

This Thai Butternut Squash Soup is a rich and creamy dish - but there's no cream in the recipe (not even coconut cream)! Watch the video to find out the. This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry! 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. I don't know about you, but when the weather gets chilly, I crave warm, comfort food!