Thai squash soup

Thai squash soup

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(5 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 4
Up your vegetable intake with this fragrant pumpkin soup spiced with Asian flavours

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal161
  • fat6g
  • saturates5g
  • carbs23g
  • sugars13g
  • fibre5g
  • protein4g
  • salt0g
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Ingredients

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 lemongrass stalk, bashed and shredded
  • 1-2 red chillies, roughly chopped
  • 1kg butternut squash, peeled and diced
  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 125ml coconut milk
  • small bunch coriander, leaves picked

Method

  1. Fry the onion, lemongrass and most of the chilli in a large pan with a splash of water for 2-3 mins until softened – add more water if it starts to catch. Tip in the squash and stir. Cover with 1 litre water, bring to the boil and simmer for 15 mins until the squash is tender. Add lime juice, remove from the heat and blitz with a hand blender until smooth.

  2. Pour in the coconut milk, season, then return to the heat to gently warm through. Ladle into bowls and serve with coriander and the remaining chilli.

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Comments, questions and tips

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Comments (4)

lucyupinthesky's picture
4

I agree that it came out watery, but tasted so nice! I used grated ginger instead of the chillies, and maybe next time I'll put the lemongrass in big pieces so that I can remove it, those little fibers were a bit annoying! Anyway I'll definitely do it again!

ksagoe's picture
4

Tasted nice, but bit watery. Maybe my squash was too small.

karen-laird's picture
4

I made this last night and it was gorgeous. The coconut milk makes it really creamy, and I only used one chilli so it wasn't too spicy. Rather than use fresh chilli to garnish I used chilli flakes instead which gave it a lovely kick. The butternut squash took me a while to prepare, so if I make it again I'll probably try to find pre-diced butternut squash as it took me a lot longer than the prescribed 35 minutes in total.

nsdowell's picture
4

Really easy to make, used light coconut milk instead, and added pepper sauce for that extra kick. Lovely

Questions (0)

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Tips (1)

lucyupinthesky's picture
4

Substitute the chillies with grated ginger, and use the lemongrass in big pieces so that it can be removed before blitzing!