Step-by-Step Guide to Make Gordon Ramsay Thai butternut squash soup

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, thai butternut squash soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Thai butternut squash soup is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Thai butternut squash soup is something that I’ve loved my whole life. They are nice and they look fantastic.

How to Make Thai-Style Butternut Squash Soup To begin, heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger. A delicious way to use up seasonal butternut squash! This Thai inspired soup is brimming with flavor, it has a velvety creamy texture and it's super tasty when finished with crunchy peanuts and fresh cilantro.

To begin with this recipe, we have to first prepare a few ingredients. You can cook thai butternut squash soup using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Thai butternut squash soup:

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

It's naturally creamy, velvety smooth, filling, and SO delicious! This healthy soup would be a fantastic addition to your Thanksgiving or holiday menu and makes for a comforting weeknight dinner served with a side of crusty bread. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. In a large soup pot on medium high heat, add olive oil.

Steps to make 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.

Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. In a large soup pot on medium high heat, add olive oil. Whisk Thai curry paste to oil until aromatic. Add coconut milk, sugar, salt, and vegtable broth, mix well. Add chunks of squash and let the liquid come to a boil.

So that is going to wrap it up for this special food thai butternut squash soup recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!