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. 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. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. You can cook Thai butternut squash soup using 10 ingredients and 4 steps. Here is how you cook 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.
- Prepare 2-3 tbs. of minced garlic.
- Prepare 2-3 tbs. of garlic chili paste.
- You need 2 (15 oz) of packages cubed/frozen Butternut Squash.
- Prepare 2 tbs. of olive or coconut oil.
- It's 3 of shallots, chopped.
- Prepare 5 of scallions, chopped.
- You need 1 (32 oz.) of Container Vegetable broth.
- It's 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! Reviews for: Photos of Butternut Squash Soup II. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream.
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..
It's easy to prepare, and the incredible flavor of the butternut squash really shines. I'd like to think this is the most elegant version of butternut squash soup out there. This Thai buttermilk soup with pureed squash is a quick and healthy option that is great for all seasons. My eyes immediately landed on the thai butternut soup and I was sold. And it was like ten freaking dollars.
