Recipe: Perfect Thai butternut squash soup

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.

The Sriracha, peanuts, scallions and cilantro garnishes are not obligatory, but I love the vibrant flavors and textures — and they look pretty, too. This Thai buttermilk soup with pureed squash is a quick and healthy option that is great for all seasons. This soup is SUPER easy to make and I even have a slow cooker option for you available in the note section. 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

1. You need 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. It's 2 (15 oz) of packages cubed/frozen Butternut Squash.
6. You need 2 tbs. of olive or coconut oil.
7. Prepare 3 of shallots, chopped.
8. Prepare 5 of scallions, chopped.
9. You need 1 (32 oz.) of Container Vegetable broth.
10. You need of I can light coconut milk.

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 is the correlation of delicious, seasonal butternut squash, along with the amazing flavors of fresh ginger, Thai curry paste and coconut milk. This is will be your new favorite fall and winter soup. So I generally wait to save those recipes, like this Thai Coconut Curry Butternut Squash Soup, for days when I'll be home alone and don't have to exhaust myself through the just try its and I think you'll be surprised you like its, and I can simply enjoy the comforting way that all of those flavors come.

Thai butternut squash soup step by step

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..

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. It has just the right balance of sweetness and spicy flavors, and it tastes like. This Butternut Squash Soup recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.