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Thai butternut squash soup
Thai butternut squash soup

Before you jump to Thai butternut squash soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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The first change you need to make is to pay more attention to what you buy when you go to the grocery because it is likely that you tend to pick up many of the things without thinking. For instance, most probably you have never checked the box of your favorite cereal to see how much sugar it has. One wholesome substitute that can give you a good start to your day is oatmeal. If you’d rather not eat oatmeal on its own, try mixing in fresh fruits that can supply you with other healthy nutrients and as such, one simple change to your diet has been achieved.

To sum up, it is not hard to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to thai butternut squash soup recipe. To make thai butternut squash soup you need 10 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Thai butternut squash soup:
  1. Get 2 + tsp salt to taste
  2. Take 2 + tsp chili pepper flakes to taste
  3. Get 2-3 tbs. minced garlic
  4. You need 2-3 tbs. garlic chili paste
  5. You need 2 (15 oz) packages cubed/frozen Butternut Squash
  6. Use 2 tbs. olive or coconut oil
  7. Prepare 3 shallots, chopped
  8. Provide 5 scallions, chopped
  9. Prepare 1 (32 oz.) Container Vegetable broth
  10. Take I can light coconut milk
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.

An easy recipe for Butternut Squash Soup with coconut milk, and Thai curry flavors prepared in Instant Pot for a speedy fix for chili night dinner. This soup is super special because it is creamy, spicy, and delicious but still vegan and low-calorie. If making in the slow cooker: Add butternut squash, garlic, onion, ginger, Thai curry paste, broth, and salt and pepper to the slow cooker. Slow-Cooker Thai Butternut Squash Peanut Soup This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings.

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