Butternut squash is such a wonderful vegetable, and one of my absolute favourites. They’re incredibly versatile and have a lovely sweet and subtle nutty flavour that is suited to quite a variety of applications. For this recipe, I have given it a warming punch by introducing fresh and aromatic flavours, inspired by a spicy Thai curry. This hearty and flavoursome soup makes for a wonderful lunch or light dinner, especially during the colder months when you need some tasty food to warm you up and put a smile on your face!
This soup is deceptively simple to make, as it’s made using Thai curry paste and a tin of coconut milk to bring in the flavour – both of which are ingredients I always would recommend being kept in any vegan (or even non vegan!) pantry/cupboard. You could add some other aromatic ingredients like fresh lemongrass too, but I have chosen to keep it simple here and use mostly ingredients that I always have on hand.
What’s inside?
Butternut Squash
The star of the show here. An absolute staple in my kitchen during the autumn and winter months, it’s wonderfully versatile, and bloody delicious. They come in all different sizes, so for this one i’ve just used an average, medium sized one. If you can only get a hold of huge ones, or tiny ones, then that is not a problem! Just adjust the amount of stock you add in to compensate for the size differences.
Thai Curry Paste
Don’t skimp out on this – it’s where this soup gets its gorgeous and aromatic flavour from. 2 heaped tablespoons is perfect for my palette, and you can also add in an option chopped red chilli to bring a bit more heat if you’d like. Not all Thai curry paste is vegan – many brands contains ingredients derived from fish, so please do check the labels before buying. I get mine from my local Co-op shop. I prefer to use green curry paste, but feel free to sub this out for red curry paste if you prefer.
Coconut Milk
400ml of tinned coconut milk is the perfect amount here, adding some wonderful flavour and creaminess to the soup. Don’t skip this, and preferably don’t use the reduced fat kind! It is pivotal to getting that classic Thai curry flavour.
Vegetable stock
I use Oxo vegetable stock cubes here, but use whatever you want – cubes, fresh stock or even homemade stock – it’s all good! Just make sure it’s vegan friendly!
If, like me, you appreciate strong and bold flavours, I highly recommend giving this hearty soup a go. I like to top this with a sprinkling or roasted squash seeds, and an extra little touch of dried chilli flakes. Croutons would be wonderful too for some crunch, or you could just enjoy it as is! If you give it a go, I’d love to hear what you thought of it! Please do follow me on my instagram, and tag me whenever you try out any of my recipes! Much love to you all xx
A fragrant and flavourful, yet easy Thai style butternut squash soup.
- 1 Medium Butternut Squash, peeled, deseeded and diced
- 1 Onion, peeled and chopped
- 400 ml Coconut milk (I use reduced fat)
- 3-4 cloves Garlic, peeled and crushed
- 2 tbsp Thai Curry paste
- 800 ml Vegetable stock
- 1 tbsp Olive Oil
- 1 Red Chilli, Chopped (optional)
- Salt and Pepper, to taste
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In a large saucepan, heat the olive oil over a medium-low heat and fry the onion and garlic for 10 minutes, until soft and transparent. Stir frequently to avoid the onion catching on the bottom of the pan.
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Add in the curry paste, and chilli (if using), and stir through for 1-2 minutes, until nice and fragrant.
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Add in the cubed butternut squash, vegetable stock and coconut milk, and season with salt and pepper to taste. Bring to a simmer, and put the lid on the pan to cover. Simmer for 35 minutes, until the butternut squash is soft and tender. Feel free to add a splash extra water if it looks too thick.
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Remove from the heat, and blend using a hand blender until completely smooth. Taste, and add extra seasonings as required.
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Serve, and enjoy. Leftover soup will last in the fridge up to 3 days.
Not all Thai curry pastes are vegan friendly. Be sure to check your labels! I find my curry paste from my local Coop.
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