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Try our Red thai butternut squash soup then check out our classic butternut squash soup, spicy butternut squash soup, pumpkin soup and more soup recipes. Got a bit of extra time? Make homemade bread rolls to serve on the side.

We've also got plenty more healthy soup recipes to try including our lentil soup, Moroccan veg soup and healthy chicken soup.

This butternut squash soup recipe is vegan, but check the ingredients of the thai red curry paste, as some brands contain dried shrimp.

Ingredients

  • 2 tsp coconut oil
  • 2 tbsp Thai red curry paste
  • 1 onion, finely chopped
  • a small bunch coriander, stalks finely chopped, leaves roughly chopped
  • a thumb-sized piece ginger, finely grated
  • 1 clove garlic, sliced
  • 1 red chilli, finely chopped
  • 750g butternut squash, peeled and cut into 2cm dice
  • 1.5 litres vegetable stock, hot
  • 1 lime, juiced

Method

  • STEP 1

    Heat the coconut oil in a large pan over a medium heat and add the curry paste. Cook gently for 2-3 minutes or until fragrant.

  • STEP 2

    Add the onion and a pinch of salt, then cook for 10 minutes until translucent. Add the coriander stalks, ginger, garlic and ½ the chilli, then cook for 2 minutes.

  • STEP 3

    Tip in the butternut squash, stock and a little more seasoning, and simmer for 30 minutes until the squash is very tender.

  • STEP 4

    Add the lime juice, then use a hand blender to whizz until completely smooth. Divide between bowls, then top with the coriander leaves and remaining chopped chilli to serve.

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