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.
You can have Thai butternut squash soup using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Thai butternut squash soup
- You need 2 of + tsp salt to taste.
- Prepare 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.
- Prepare 2 (15 oz) of packages cubed/frozen Butternut Squash.
- You need 2 tbs. of olive or coconut oil.
- You need 3 of shallots, chopped.
- You need 5 of scallions, chopped.
- You need 1 (32 oz.) of Container Vegetable broth.
- Prepare of I can light coconut milk.
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! 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.
Thai butternut squash soup step by step
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..
It has just the right balance of sweetness and spicy flavors, and it tastes like. This Thai-spiced butternut squash soup is one of my go-to dishes during the winter and fall months. It is very easy to make and doesn't use a lot of ingredients. What makes this butternut squash soup different from others is that the soup uses a lot of Asian herbs and spices for flavoring. This Spicy Thai Butternut Squash Soup is vegan, gluten-free and filled with delicious Thai curry!
