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
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
- 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.
- 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.
- 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.