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a glass of thai butternut squash soup, a deep red brown colour topped with dots of cream and fresh chilli

Thai Butternut Squash Soup

Thai butternut squash soup: Velvety and aromatic, this homemade delight combines the sweetness of butternut squash with exotic Thai spices.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Appetizer, Main Course, Soup
Cuisine American, Anglo, Thai
Servings 6 servings
Calories 217 kcal

Equipment

Ingredients
  

  • 2 tbsp Olive oil
  • 1.2 kg Butternut squash (Peeled and diced into 2cm cubes)
  • 2 Onions (Peeled and finely chopped)
  • 600 ml Vegetable stock
  • 2 stems Lemongrass (Crushed and finely chopped)
  • 3 cloves Garlic (Peeled and minced or finely chopped)
  • 2.5 cm Ginger (Peeled and finely chopped, or replaced with 1 tsp ginger powder)
  • 40 grams Red thai curry paste (Good quality, shop bought or pre made)
  • 200 ml Coconut milk
  • 1 tbsp Fish sauce

Instructions
 

Prep

  • Prepare your vegetables as described
  • Weigh/ measure out your ingredients

To Make

  • Over a medium high heat, warm the oil and add the finely chopped onion. Adjust heat to medium low. Add a pinch of salt and cover, cook until softened (around 5 minutes) stirring occasionally
  • Add lemongrass, garlic and ginger and stir. Cook for 2 minutes
  • Turn the heat to medium high and add curry paste. Cook for 2 minutes, stirring constantly
  • Add the butternut squash pieces. Add the veg stock and fish sauce and bring to a gentle simmer. Put heat on low. Cover and cook gently for 30 minutes
  • Remove from the heat and blitz well with a stick blender until the soup is smooth
  • Increase heat to medium. Add the coconut milk, stir well and cook for 5 more minutes

To Serve

  • Serve in warmed soup bowls with perhaps chopped parsley and fresh crusty bread

Nutrition

Calories: 217kcal
Keyword Spicy Soup, Vegetarian, Vegetarian Soup, Winter warmer
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