Best Idea to Preparing 5-Star Thai butternut squash soup
Hoping to eat Thai butternut squash soup a best restaurant's, but for some causes are not able to go to restaurants. This recipe gonna guide you with clear instructions on cooking a Thai butternut squash soup like a famous chef made.
We hope you got benefit from reading it, now let's go back to thai butternut squash soup recipe. To cook thai butternut squash soup you need 10 ingredients and 4 steps. Here is how you achieve it.
To prepare an unforgettable Thai butternut squash soup, below are the components required:
- You need 2 of + tsp salt to taste.
- Get 2 of + tsp chili pepper flakes to taste.
- Take 2-3 tbs. of minced garlic.
- Get 2-3 tbs. of garlic chili paste.
- Prepare 2 (15 oz) of packages cubed/frozen Butternut Squash.
- Get 2 tbs. of olive or coconut oil.
- Get 3 of shallots, chopped.
- Prepare 5 of scallions, chopped.
- Take 1 (32 oz.) of Container Vegetable broth.
- Get of I can light coconut milk.
After preparing the components, now you are good to make your 5-star Thai butternut squash soup by following the procedures on this section:
- 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..
This Thai-spiced butternut squash soup is one of my go-to dishes during the winter and fall months. It is very easy to make and doesn't use a lot of ingredients. What makes this butternut squash soup different from others is that the soup uses a lot of Asian herbs and spices for flavoring. Butternut squash and ginger might just be my new favorite fall food duo. In fact, I almost kept this soup a strictly "Butternut and Ginger Soup" because it was so I mean, it's peanut butter in soup.
Recipe : Thai butternut squash soup
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step by step to make Thai butternut squash soup
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