Thai Bird Chili Butternut Squash Soup
Add a pop of heat to your dinner with Thai Bird Chili Butternut Squash Soup! Absurdly yummy and ready in under an hour, this Thai Bird Chili Butternut Squash Soup is a delightful blend of sweet and spicy flavors. Perfect for warming up on a cold night, Thai Bird Chili Butternut Squash Soup is a vibrant, flavorful treat that’s as easy to make as it is delicious. Get ready to impress your taste buds with this spicy, comforting bowl of goodness. Enjoy the perfect balance of flavors with Thai Bird Chili Butternut Squash Soup tonight!
THAI BIRD CHILI BUTTERNUT SQUASH SOUP
20 min
30 min
4
Salads, Sides and Soups
Ingredients
- 2 tbsp Thai Chili Olive Oil
- 1 lb cubed butternut squash
- 1 c diced carrots
- ½ c diced onion
- 1 tbsp garlic, minced
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp salt
- 1 tbsp Hickory Smoked Dark Balsamic Vinegar
- 1 quart vegetable or chicken stock
- Optional, sour cream, fresh cilantro for garnish, bread for serving
Directions
Step 1
Heat Thai Chili Olive Oil in a pan over medium heat. Add squash, carrots, onions and garlic, sautéing until browned on edges.
Step 2
Add spices, Hickory Smoked Dark Balsamic Vinegar and stock to vegetable mixture and stir. Bring to a boil.
Step 3
Once boiling, cover the pan, reduce heat and simmer for 30 minutes. Allow soup to cool slightly and add to a blender or use an emersion blender, blend until smooth. Serve.