Thai squash soup

Thai squash soup

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(11 ratings)

Prep: 15 mins Cook: 20 mins


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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  • 1 onion, chopped



    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



    The same shape, but smaller than…

  • 125ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • small bunch coriander, leaves picked


  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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Chris Juricich's picture
Chris Juricich
28th Mar, 2020
It's got the basics down here, but there is ZERO salt content in the recipe. Did any of you notice that? Try a teaspoon of salt or a dash of fish sauce otherwise no WONDER people complained about its blandness. Hence the 2-stars only.
1st Nov, 2019
I don't know what happened, but I've just made this and it's the worst soup I've ever made! No flavour - apart from chilli. Tried putting a stock cube in but too late and didn't really make a difference. Wouldn't make again, really disappointing. :(
24th Nov, 2018
Lovely flavour, although I thought it was a bit thin. Will add less water next time.
Alessandrina Element's picture
Alessandrina Element
31st Aug, 2018
This was delicious, however i changed a few things: -Used some vegetable stock when cooking the butternut squash - Added Kafir lime leaves - added some brown sugar, and it needed lots of salt and pepper It was a tad watery so next time I probably wouldn’t use quite as much water. Will definitely make it again though. Perfect balance of sweet, sour and salty.
3rd Jan, 2017
Just made this soup and it was absolutely delicious! We didn't have the chillies which would have given it a nice kick, but without very nice flavour and creamy. Will be making it again with the chillies!
22nd Sep, 2013
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!
14th May, 2013
Tasted nice, but bit watery. Maybe my squash was too small.
18th Jan, 2013
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.
1st Sep, 2012
Really easy to make, used light coconut milk instead, and added pepper sauce for that extra kick. Lovely
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22nd Sep, 2013
Substitute the chillies with grated ginger, and use the lemongrass in big pieces so that it can be removed before blitzing!
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