Thai coconut and butternut squash soup

    35 min

    This is a simple recipe for a vegan butternut squash soup with coconut milk.


    9 people made this

    Serves: 4 

    • vegetable oil
    • 1 onion, finely diced
    • Thai curry paste, to taste (optional)
    • 1 (400g) tin coconut milk
    • 1/2 butternut squash, cubed
    • salt and pepper to taste

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat a little bit of vegetable oil in a pan. Fry the onion until translucent but not brown. Add Thai curry paste if desired and cook slightly.
    2. Add coconut milk, 300ml water and butternut squash and bring to the boil.
    3. Reduce the heat and simmer till the butternut squash is soft, about 20 minutes.
    4. Puree in a blender or with a hand blender until thick. Season with salt and pepper.

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