Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, thai butternut squash soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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! What you'll need to Make Thai-Style Butternut Squash Soup.

Thai butternut squash soup is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Thai butternut squash soup is something which I have loved my whole life. They’re fine and they look fantastic.

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

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

It's naturally creamy, velvety smooth, filling, and SO delicious! This healthy soup would be a fantastic addition to your Thanksgiving or holiday menu and makes for a comforting weeknight dinner served with a side of crusty bread. Spicy Thai Coconut and Butternut Squash Soup. Spicy Thai Coconut and Butternut Squash Soup is a great comfort food recipe for rough weeks when nothing seems to go your way or just when it's cooler out.

Steps 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.

This week seemed like an especially rough week with the cold weather hitting suddenly and then losing an hour of daylight to the end of daylight savings. This soup is a blend of origins, too. I don't think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors. Curried butternut soup has been on my list of recipes to conquer for a while and I just couldn't resist seasoning it with red Thai curry paste like I did for my sweet potato soup. I added some other Thai flavors to round it out, like cilantro and toasted.

So that’s going to wrap this up with this exceptional food thai butternut squash soup recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!