![]() This section walks you through a detailed step-by-step recipe with pictures. How to make Instant Pot Thai Butternut Squash Vegan Soup Substitute - You can substitute chili flakes and scallions in this recipe with toasted peanuts if you’re not allergic. A dash of chili flakes complements the Thai soup with just the right spiciness, which is not too overpowering. » Garnishes - I have topped my soup with sunflower seeds, scallions, chopped cilantro, and some crushed red pepper flakes. This plant-based milk is a staple in Thai cuisine as it adds a light nutty-sweet flavor and gives the dishes a smooth, rich, and creamy texture. » Coconut milk - To keep it as low-calorie soup, I have opted for low-fat unsweetened coconut milk. » Water - To give my Thai butternut squash soup the right consistency, I have used water, but feel free to use vegetable stock as a substitute. Likewise, a hint of freshly squeezed lemon juice will deliver the best flavor. Also, butternut squash is sweet, so a little bit of lemon zest adds the perfect amount of kick. » Lemon Zest + Lemon juice - Thai-inspired soups taste amazing with lemon zest in it. You could either use Kaffir lime leaves as a substitute or increase the lemon zest in the recipe. » Lemon Grass - This long leek-like herb has a strong lemon aroma, and it lends Thai soup a unique flavor. Or you can use pumpkin, sweet potato, or carrots as a substitute – they too work perfectly for this recipe. Substitute - You can use frozen diced squash or pre-cut squash to save time. » Butternut Squash - This nutty and sweet butternut squash is the building block of this recipe. The one that I have used is mildly spiced. The spice level of the Thai curry paste depends on the brand you use therefore, add accordingly. It provides a well-rounded depth of flavor to this soup that can’t be matched. » Thai Red Curry Paste - I have used ‘ Thai Kitchen Gluten-free Red Curry Paste.’ Vegan red curry paste is readily available at your nearby grocery stores. » Onions and Ginger- garlic paste - This Thai butternut squash soup is flavored with fresh garlic, onions, and ginger that build the foundation of this soup. ![]() » Olive oil - I have used olive oil however, you can add any mild flavor oil of your choice. This butternut squash Thai soup comes together quickly with no complicated ingredients or procedures to follow. Ingredient list for Instant Pot Thai Butternut Squash Soup » Reminds you of fall - As the seasons change, I love to make this soup because it is made with my favorite autumn ingredient, butternut squash, and has all the traditional smells that will remind you of cold air, falling leaves, and light jackets every time you sip on it. So, prepare this soup a day or two in advance, and it will tastes even better the next day and the day after that. » Make great leftovers - Like all other soups, the flavor of this Thai butternut squash deepens in flavor if allowed to sit. It adds a velvety texture to any soup without adding extra carbs. Imagine all that creaminess and luscious texture in a soup without a drop of cream this is what I love about coconut milk. » Vegan and Gluten-free - The recipe, as written, is gluten-free, nut-free, vegan with due thanks to the use of coconut milk. As a bonus, pressure cooking preserves the essential nutrients and vitamins, and the flavor is like soup was slow-cooked for hours. That’s it – your creamy and perfectly pureed soup is ready. Sauté a few ingredients, toss in peeled and cubed butternut squash, pressure cook, blend, and finally, add coconut milk. » Little hands-on cooking - Thanks to my Instant Pot (electric pressure cooker), making soup is the best option. It’s a little bit of labor-intensive work ( which I think), but it’s so worth it. The only tedious part is cutting up the squash. » Quick and Easy - This soup comes together in less than an hour but tastes as if it’s simmered all day long. If you like Thai food and squash, you will love this butternut squash Thai soup. Why we love this Instant Pot Thai Butternut Squash Soup
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