thai butternut squash soup

thai butternut squash soup

Butternut squash is one of my favourite ingredients to add to soups. Not only does it have a delicious, naturally sweet flavour, but it also has a surprisingly smooth and creamy texture. It’s just perfect for warming, winter soups! It’s also a great ingredient to combine with spicy flavours and create a sweet/spicy dish – like in my curried butternut squash soup and spiced butternut squash wedges recipes.

For this recipe, I decided to continue with the spicy theme, and pair the butternut squash with lots of warming Thai flavours. To do this, I added some red thai curry paste, fresh ginger, chilli and garlic to the soup. Then, for a really delicious creamy texture, I added some coconut milk, almond butter and coconut cream.  I used some lovely natural, organic coconut cream from St. Valantine Pure Coco, which they kindly gifted to me. It was so delicious, and perfect for my soup!

This soup is one of my favourite dishes to make as it’s so quick to prepare, and I usually have the whole thing finished and served in about 30 minutes. The squash and coconut milk make it so filling, which is another main thing I love about it – as I often find myself still hungry after eating a bowl of soup.  I would recommend serving this recipe for lunch, or as a starter/light dinner option. It tastes great with some lightly toasted bread on the side, and an extra drizzle of coconut cream on top. Delicious!

The spiciness of this soup is perfect for the colder weather, which I’ll actually be leaving far behind me soon… as I’m off to India tomorrow!!!! I can’t wait to share my adventure with you. I hope you have a great weekend everyone!

 

thai butternut squash soup

serves about 6

ingredients

2 tsp raw virgin coconut oil – I used Coconut Merchant

1 onion, finely sliced

3 cloves garlic, crushed

1 inch piece fresh root ginger, grated

1 medium red chilli, deseeded and finely chopped

500g butternut squash

1 400ml can coconut milk – I used Coconut Merchant

3 tbsp coconut cream – I used St. Valantine’s

2 cups (500ml) water

4 tbsp red curry paste

2 tsp turmeric

1 tbsp brown rice miso

2 tsp soy sauce

1 tsp sesame oil

1 tbsp coconut syrup

1 tbsp smooth almond butter

1 tsp salt

 

method

  1. Firstly, chop the butternut squash into small cubes/chunks. Then, add them into a large pan filled with water, and place it onto a medium-high heat to cook for about 10 minutes.
  2. In the meantime, add the coconut oil, onion, garlic, ginger and chilli into a pan and place on a medium heat, and fry for about 5 minutes until golden. Then, when both the butternut squash and onion mixture have finished cooking, remove them from the heat and add them into a blender with the coconut milk, coconut cream and water. Blend until smooth.
  3. When the mixture is smooth, pour the mixture out of the blender and back into the saucepan. Then, add in the curry paste, turmeric, miso, soy sauce, sesame oil, coconut syrup, almond butter and salt. Place the mixture back onto a medium heat and stir together until everything has mixed together. Then cook for a final 10 or so minutes, until the flavours have developed and the soup has heated through. Finally, when this is done, remove it from the heat and serve.

 

thai butternut squash soup thai butternut squash soup thai butternut squash soup

 

shop this post

36 comments:

  1. Oh yum, Harriet! This soup sounds amazing and would be a perfect and comforting meal on a chilly, December day! I love the coconut cream drizzle too! I think I have a fresh squash in my pantry, so I will be making this very soon..can’t wait!

  2. In soup is my favorite way to eat squash! I always love your internationally inspired dishes, you are so knowledgable about pairing flavors and spices where I would be completely lost. Have fun on your trip, I can’t wait for you to fill us in and share pictures too!

  3. This looks incredible Harriet!! Such a beautiful soup and color! Looks so creamy and thick. I love that you added almond butter to it as well. Would you believe I have never tried butternut squash? I really need to try it! Such a fantastic recipe!

  4. Reading your list of ingredients is like reading a list of some of my favourite ingredients EVER – so I think I really really need to make this soup (just need it to be a bit cooler here first haha!). Coconut, miso, sesame oil, red curry paste…it reads like a dream, seriously Harriet! Have an incredible time in India – you will have to keep us updated with lots of photos!! <3

  5. Oh wow, this soup is totally up my alley, Harriet! I am with you on the butternut and spicy love! The Thai flavors going on in here sound perfect! And I love the addition of almond butter and coconut cream! This soup is just perfect and needs to be added to my weekly soup rotation! Cheers, doll!

Leave a Reply

Your email address will not be published. Required fields are marked *