Thai butternut squash soup. 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! Place half of squash mixture in a blender.
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. This spicy Thai butternut squash soup is loaded with Thai flavour and just the right amount of spicy for a warming & flavourful soup. You can have Thai butternut squash soup using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Thai butternut squash soup
- You need 2 of + tsp salt to taste.
- It's 2 of + tsp chili pepper flakes to taste.
- You need 2-3 tbs. of minced garlic.
- You need 2-3 tbs. of garlic chili paste.
- You need 2 (15 oz) of packages cubed/frozen Butternut Squash.
- It's 2 tbs. of olive or coconut oil.
- You need 3 of shallots, chopped.
- It's 5 of scallions, chopped.
- You need 1 (32 oz.) of Container Vegetable broth.
- It's of I can light coconut milk.
The base is made from vegetable broth and butternut squash, so the soup takes on a super smooth and creamy texture! What you'll need to Make Thai-Style Butternut Squash Soup. How to Make Thai-Style Butternut Squash Soup. To begin, heat the oil in a large soup pot over medium heat.
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..
Add the onion, garlic, and ginger. Thai Curried Butternut Squash Soup is sure to warm you up on a cold day! 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. Heat the coconut oil in a large pan over a medium heat and add the curry paste.
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