Thai butternut squash soup. 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 healthy soup would be a fantastic addition to your Thanksgiving or holiday menu and makes for a comforting weeknight dinner served with a side of crusty bread. 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. You can have Thai butternut squash soup using 10 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Thai butternut squash soup
- It’s 2 of + tsp salt to taste.
- It’s 2 of + tsp chili pepper flakes to taste.
- You need 2-3 tbs. of minced garlic.
- It’s 2-3 tbs. of garlic chili paste.
- You need 2 (15 oz) of packages cubed/frozen Butternut Squash.
- You need 2 tbs. of olive or coconut oil.
- It’s 3 of shallots, chopped.
- It’s 5 of scallions, chopped.
- It’s 1 (32 oz.) of Container Vegetable broth.
- You need of 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.
Thai butternut squash soup instructions
- 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..
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. Slow-Cooker Thai Butternut Squash Peanut Soup This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings.
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