Food: Instant Pot Spicy Thai Butternut Squash Soup - PressFrom - US
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FoodInstant Pot Spicy Thai Butternut Squash Soup

14:25  12 february  2019
14:25  12 february  2019 Source:   purewow.com

This tangy, spicy Thai soup recipe will slash your takeout expenses

This tangy, spicy Thai soup recipe will slash your takeout expenses Tom yum gai is the spicy lemon grass soup calling you this winter.

This Thai Butternut Squash Soup made in the Instant Pot is what you have been waiting for. Curried Butternut Squash Soup - Add a tablespoon of curry powder in place of the red curry paste. Spicy Butternut Squash Soup - Increase the amount of red curry paste and add chili flakes to your

A smooth & dreamy Thai Butternut Squash Soup , with a kick of Thai heat, coconut cream & fragrant cilantro. A creamy and smooth butternut squash soup , kicked up a notch with some Thai flavors. Make ahead and freezer friendly, too! I made this in an electric pressure cooker (aka Instant Pot ), but

Instant Pot Spicy Thai Butternut Squash Soup© Photo: Michael Marquand/Styling: Nisha Vora

Proof that vegan, gluten-free food can be really damn easy? Chef Nisha Vora’s Instant Pot spicy thai butternut squash soup. The author of The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (in stores June 2019) says the hardest part of making the recipe is chopping the butternut squash. Quick tip: microwaving the squash for 3 minutes will soften it and make it much easier to cut. And zero judgment if you want to buy the pre-chopped stuff. This recipe is all about big flavor for little work.

PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.

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Spicy Stir-Fried Chicken and Shredded Brussels Bowls We promise this low-carb dish is so loaded with veggies that you won’t even miss the rice. RELATED: Dijon-Maple Chicken with Brussels Sprouts and Butternut Squash Ingredients: 1 teaspoon grapeseed or canola oil ½ pound 93% ground chicken 3 tablespoons reduced-sodium soy sauce ¼ teaspoon crushed red-pepper flakes ½ small onion, chopped 2 garlic cloves, minced ½ teaspoon grated fresh ginger 3 cups (7 ounces) shredded Brussels sprouts ½ cup shredded carrots ¼ cup sliced red bell pepper 2 ounces sliced shiitake mushrooms ½ tablespoon mirin or dry sherry 1 teaspoon toasted sesame oil 1 medium scallion, sliced, for

This thai butternut squash soup is packed with all the warm flavors and make you feel cozy on a cold nights. With the temperatures set to go down in Vegan & gluten-free Thai Butternut Squash Soup made in the Instant Pot ! This soup is packed with all the warm fall flavors. Serve with a side of rustic

1 tablespoon olive oil, 1 onion, diced, 2 cloves garlic, 1 pound butternut squash — peeled, seeded, and cut into 1-inch pieces, 5 cups vegetable broth, 1 tablespoon brown sugar, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground ginger

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Ingredients:

1½ tablespoons refined coconut oil

1 large yellow onion, diced

¼ cup red curry paste

One 2-inch piece fresh ginger, grated or finely minced

4 cloves garlic, minced

4 cups low-sodium vegetable broth or water

One medium butternut squash, peeled and roughly chopped (about 4½ cups)

One (13.5-ounce) can full-fat coconut milk

¼ cup natural cashew butter or almond butter

1 tablespoon reduced-sodium tamari

1 tablespoon maple syrup or agave nectar

1 teaspoon kosher salt, plus more to taste

3 teaspoons freshly squeezed lime juice

½ cup fresh cilantro, chopped, plus more for garnishing

Coconut yogurt, scallions, roasted peanuts and sesame seeds, for serving

Directions:

1. Select the Sauté setting on the Instant Pot and after a few minutes, add the coconut oil. Once the oil is hot, add the onions with a pinch of salt and cook until starting to brown, 6 to 7 minutes. Add the curry paste, ginger and garlic and cook until very fragrant, stirring frequently, about 1 minute.

2. Pour in the vegetable broth and use a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the butternut squash, coconut milk, cashew butter, tamari, maple syrup and salt. Stir to combine well.

3. Secure the lid and set the pressure release to “sealing.” Select the “soup” setting at high pressure and set the cook time to 12 minutes.

4. Once the timer goes off, allow a natural pressure release for 5 minutes and then perform a quick pressure release.

5. Open the pot and stir in the lime juice. Using an immersion blender, blend until you have a smooth and creamy soup. Alternatively, you can transfer the soup in batches to a blender, using a dish towel to cover the blender cap to prevent steam from expanding.

6. Once the soup is pureed, stir in the chopped cilantro. If desired, garnish with coconut yogurt, scallions, peanuts and sesame seeds.

Nutrition:

447 calories

35g fat

35g carbs

8g protein

8g sugars

Green beans, butternut squash recalled for listeria risk in 9 states; Walmart affected.
Bagged green beans and squash shipped to stores in nine states – including some Walmart stores – are being recalled for listeria risks.

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