Recipe of Ultimate Thai butternut squash soup

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, thai butternut squash soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Thai butternut squash soup is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Thai butternut squash soup is something which I have loved my entire life. They are nice and they look fantastic.

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

The ingredients needed to make Thai butternut squash soup:

1. Take 2 + tsp salt to taste
2. Make ready 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. Prepare 2 tbs. olive or coconut oil
7. Make ready 3 shallots, chopped
8. Take 5 scallions, chopped
9. Prepare 1 (32 oz.) Container Vegetable broth
10. Make ready I can light coconut milk

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.

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