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The Secret to Preparing Delicious Thai butternut squash soup

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Thai butternut squash soup

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Here are the ingridients that are needed to serve a heavenly Thai butternut squash soup:

  1. Prepare 2 of + tsp salt to taste.
  2. Take 2 of + tsp chili pepper flakes to taste.
  3. Get 2-3 tbs. of minced garlic.
  4. Use 2-3 tbs. of garlic chili paste.
  5. Prepare 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. You need 5 of scallions, chopped.
  9. Take 1 (32 oz.) of Container Vegetable broth.
  10. Take of I can light coconut milk.

Ready with the ingridients? Here are the sequences on serving Thai butternut squash soup:

  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..

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.

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