Thai Butternut Squash Soup

Thai Butternut Squash Soup

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  • Serves: Up to 6 people


  • 1kg medium butternut squash, peeled and diced 
  • 1 red pepper, halved and deseeded 
  • 1 medium onion, peeled and quartered 
  • 2 cloves garlic, peeled
  • 2cm ginger, peeled 
  • 2 tbsp vegetable oil 
  • 3 tbsp tomato paste 
  • 3 tbsp red Thai curry paste 
  • 1 tbsp lime juice 
  • 250ml chicken stock 
  • 1 can chopped tomatoes 
  • 200ml coconut milk 
  • Salt and pepper 
  • Small bunch coriander, roughly chopped  
  • 2 tsp peanuts, lightly chopped


  1. Begin by cutting the butternut squash into 3cm cubes and put to one side.
  2. Add the onion, garlic, ginger and red pepper to the blender goblet and attach to the top, high speed outlet on your kitchen machine. Pulse until everything is roughly chopped and combined.
  3. Add vegetable oil to a large saucepan over a medium low heat. Empty the contents of the blender goblet into the pan and sauté until softened, for around 5 minutes.
  4. Add in the tomato paste, curry paste and butternut squash and turn everything over to coat.
  5. Pour in chopped tomato, coconut milk and lime juice and bring to a simmer for 15 minutes, until the squash is soft.
  6. Allow to cool a little before returning to the blender goblet, then blend on speed 3 until smooth.
  7. Serve topped with coriander and chopped peanuts.

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