How to Cook Yummy Thai butternut squash soup

Thai butternut squash soup. Discover the Delicious Taste of Well Yes!® Butternut Squash Apple Bisque. 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!

Thai butternut squash soup 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. Rather than use fresh chilli to garnish I used chilli flakes instead which gave it a lovely kick. You can cook Thai butternut squash soup using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Thai butternut squash soup

  1. It’s 2 of + tsp salt to taste.
  2. You need 2 of + tsp chili pepper flakes to taste.
  3. Prepare 2-3 tbs. of minced garlic.
  4. Prepare 2-3 tbs. of garlic chili paste.
  5. It’s 2 (15 oz) of packages cubed/frozen Butternut Squash.
  6. Prepare 2 tbs. of olive or coconut oil.
  7. Prepare 3 of shallots, chopped.
  8. Prepare 5 of scallions, chopped.
  9. Prepare 1 (32 oz.) of Container Vegetable broth.
  10. It’s of I can light coconut milk.

This Thai-style butternut squash soup made with coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up. The Sriracha, peanuts, scallions and cilantro garnishes are not obligatory, but I love the vibrant flavors and textures — and they look pretty, too. Place half of squash mixture in a blender. This Thai Butternut Squash Soup can also be made in the slow cooker.

Thai butternut squash soup step by step

  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..

How to make Thai Butternut Squash Soup. Full, printable recipe below – just scroll down to the recipe card! (Stovetop instructions also included) Place butternut squash, onion, stock and salt into the instant pot. If using the stovetop method: Heat the oil in a large soup pot over medium heat. Add in the ginger and curry paste and stir to combine with the onion and garlic. This spicy Thai butternut squash soup is loaded with Thai flavour and just the right amount of spicy for a warming & flavourful soup.