Olive Magazine
Thai Butternut Squash Soup Recipe

Thai red curry butternut squash soup

Published: January 28, 2019 at 12:23 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Try our butternut squash recipe with the punchy flavours of thai red curry for an easy winter warmer

  • Healthy
  • Vegan
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal160
low infat4.1g
saturates1.3g
carbs22.6g
sugars13.9g
fibre7.5g
protein4.3g
salt1.3g
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Try our Thai red curry squash soup then check out our classic 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 soupMoroccan veg soup and healthy chicken soup.

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

Butternut Squash Gratin Recipe with Sage
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