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We hope you got insight from reading it, now let’s go back to thai butternut squash soup recipe. You can have thai butternut squash soup using 10 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Thai butternut squash soup:
- Provide 2 + tsp salt to taste
- You need 2 + tsp chili pepper flakes to taste
- Get 2-3 tbs. minced garlic
- You need 2-3 tbs. garlic chili paste
- You need 2 (15 oz) packages cubed/frozen Butternut Squash
- You need 2 tbs. olive or coconut oil
- Provide 3 shallots, chopped
- You need 5 scallions, chopped
- You need 1 (32 oz.) Container Vegetable broth
- Provide I can light coconut milk
Steps to make Thai butternut squash soup:
- 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.
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