Home
Recipes
Vegan
Red thai butternut squash soup

Bowls of red thai butternut squash with coriander on top

Red thai butternut squash soup

Name: Red thai butternut squash soup
Total time: 1 h
Yield: Serves 4
Cuisine: Thai
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

Adam Bush

Save recipe

Serves 4

Easy

Total time: 1 hr

A star rating of 5 out of 5.2 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

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

Healthy

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try our Red thai butternut squash soup then check out our classic butternut squash soup, squash and sweet potato 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

Nutrition

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

Nutrition: per serving

kcal160

low
fat4.1g

low
saturates1.3g
carbs22.6g
sugars13.9g
fibre7.5g
protein4.3g
salt1.3g

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.

Discover more ways to cook with butternut squash here...

Butternut Squash Gratin Recipe with Sage

Butternut squash soup

a dark grey bowl filled with orange soup with a swirl of yoghurt and toasted pumpkin seeds on a linen napkin

Butternut squash and sage risotto

Butternut Squash and Sage Risotto Recipe

Butternut squash mac and cheese

A white baking dish filled with baked macaroni and a golden cheese topping

Butternut squash, spinach and mascarpone lasagne

Butternut squash, spinach and mascarpone lasagne in a large oval black baking dish, placed on a wooden plank

Stuffed butternut squash with feta

Two butternut squash halves stuffed with feta, rice and sultanas

Butternut squash and butterbean stew with yoghurt

Butternut Squash and Butterbean Stew Recipe with Yogurt

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue