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Ingredient
Thai butternut squash soup
Introduce
Chef :
Shellie WatsonThai butternut squash soup
My casual version, vegan, extremely tasty and easy recipe that will wow you and guests!
Ingredient
2-3 tbs.
minced garlic
2-3 tbs.
garlic chili paste
2 (15 oz)
packages cubed/frozen Butternut Squash
2 tbs.
olive or coconut oil
1 (32 oz.)
Container Vegetable broth
Cooking instructions
* 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.
* Step 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.
* Step 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).
* Step 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.
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