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Recently I have been making big batches of soup simply because they are quick and easy to make, can be made in large volumes, freeze well and make perfect healthy lunches to take to work.

As I stared at my butternut squash and wondered what kind of soup to make with it. Would it be a straight up uncomplicated butternut squash soup or something with a bit of a kick like curried butternut squash soup. But no it was neither of those as I fancied something a little bit different.

And since I had some coconut milk in the cupboard screaming to be used I just knew that it had to feature in this soup and I’m so glad that it did.


*Butternut Squash Thai Coconut Soup*


Ingredients (vegetarian, makes 3 large portions)

  • 1 large butternut squash
  • 1 medium sized onion
  • 1 thumb sized piece of ginger minced
  • 1 clove of garlic minced
  • 1/2 tsp of dried chilli flakes (optional but advised)
  • juice of 1 lime
  • 1/2 a can of light coconut milk
  • vegetable stock

Firstly, roast the butternut squash in the oven on a medium setting.  When making soup I usually do this the lazy way by sticking the whole squash in the oven without peeling it.  This way the skin is easier to remove and the flesh of the squash becomes nice and soft.  Once the squash is cooked through and prepared set aside.

In a pan in a little cooking oil, sauté the onions on a low heat and cook until softened.  Added the garlic and ginger and cook for a further 2 minutes minding that the garlic doesn’t burn.  

Place the cooked butternut squash, onions, ginger and garlic into a blender.  Add the coconut milk, lime juice and vegetable stock. The amount of vegetable stock that you will add will vary depending on our desired consistency and the quality of your blender.
Blend the ingredients together until smooth and return to a pan warm through for a further 5-10 minutes.  Alternatively, add all of the ingredients to a pan and blend using a hand held blender.

Serve and enjoy!

This is definitely one of the best soups that I have ever made.  Although I am a stickler for anything with coconut milk in it! 🙂  I’m so glad that I made a huge batch to stock up my freezer, which should keep me going for a while.

What is your favourite way you use butternut squash?
Do you have any alternative ways to use it in a soup?

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