Easiest Way to Make Gordon Ramsay Thai butternut squash soup

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, thai butternut squash soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Thai butternut squash soup is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Thai butternut squash soup is something that I have loved my whole life.

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 particular 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 it.

The ingredients needed to make Thai butternut squash soup:

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

I recommend to use a good quality coconut milk. This is one ingredient that defines this Butternut Squash Soup. Not only does it balances the spice of Thai Curry Paste. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves.

Instructions 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.

Not only does it balances the spice of Thai Curry Paste. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. How to make Spicy Thai Butternut Squash Soup Heat some oil in a large pot and sweat some onions and garlic. Add the butternut squash (I recommend roasting it first) and the seasoning and mix it all together. For the Thai roasted butternut squash soup: Warm the coconut oil in the bottom of a saucepan.

So that’s going to wrap it up for this exceptional food thai butternut squash soup recipe. Thank you very much for reading. I am confident that you can 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, colleague and friends. Thanks again for reading. Go on get cooking!