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.

To begin, heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger. This soup is a blend of origins, too. You can have Thai butternut squash soup using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Thai butternut squash soup

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

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. Spicy Thai Coconut and Butternut Squash Soup.

Thai butternut squash soup step by step

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..

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. 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. 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! Add the stock and coconut milk and bring to the boil.