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Thai Butternut

Thai Butternut Squash Soup

A fragrant and flavourful, yet easy Thai style butternut squash soup. 

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 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

Instructions

  1. 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. 

  2. Add in the curry paste, and chilli (if using), and stir through for 1-2 minutes, until nice and fragrant.

  3. 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. 

  4. Remove from the heat, and blend using a hand blender until completely smooth. Taste, and add extra seasonings as required. 

  5. Serve, and enjoy. Leftover soup will last in the fridge up to 3 days.

Recipe Notes

Not all Thai curry pastes are vegan friendly. Be sure to check your labels! I find my curry paste from my local Coop.