Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, thai butternut squash soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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Thai butternut squash soup is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Thai butternut squash soup is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook thai butternut squash soup using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Thai butternut squash soup:

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

Heat the coconut oil in a large pan over a medium heat and add the curry paste. Tip in the butternut squash, stock and a little. A delicious way to use up seasonal butternut squash! This Thai inspired soup is brimming with flavor, it has a velvety creamy texture and it's super tasty when finished with crunchy peanuts and fresh cilantro.

Instructions 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.

A delicious way to use up seasonal butternut squash! This Thai inspired soup is brimming with flavor, it has a velvety creamy texture and it's super tasty when finished with crunchy peanuts and fresh cilantro. Add the stock and coconut milk and bring to the boil. What you'll need to Make Thai-Inspired Butternut Squash Soup. To begin, heat the oil in a large soup pot over medium heat.

So that is going to wrap this up for this special food thai butternut squash soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!