Thai squash soup

Thai squash soup

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(5 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
161
protein
4g
carbs
23g
fat
6g
saturates
5g
fibre
5g
sugar
13g
salt
0g

Ingredients

  • 1 onion, chopped
  • 1 lemongrass stalk, bashed and shredded
  • 1-2 red chillies, roughly chopped
  • 1kg butternut squash, peeled and diced
  • juice 1 lime
  • 125ml coconut milk
  • small bunch coriander, leaves picked

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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.

Recipe from Good Food magazine, April 2012

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Comments

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lucyupinthesky's picture
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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
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Tasted nice, but bit watery. Maybe my squash was too small.

karen-laird's picture
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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
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Really easy to make, used light coconut milk instead, and added pepper sauce for that extra kick. Lovely

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