Quick Recipe: Thai Butternut Squash Soup

Thai Butternut Squash SoupHalloween will soon be upon us there will be an abundance of different types of pumpkins and squash’s available to buy from your local farmers market, greengrocers and supermarket.

So if your panning on carving a pumpkin or want a way to use up the squash’s in your fridge try this amazingly simple soup packed full of Thai spices with hints of ginger, chilli & coriander.

1kg Butternut squash or any pumpkin of your choice
200g White Onion
Tablespoon curry paste
1 Chilli
2 Bulbs of garlic
Thumb of ginger
10g Coriander
15ml Oil
400ml Coconut milk
400g Vegetable stock

1 Spring onion
Chopped chilli
Grated coconut
Pumpkin seeds


Peel and cut your butternut squash in half. Remove seeds and place seeds to one side. Add the oil to a pan and heat. Peel the ginger and garlic and chop together with the chilli (leave the seeds in the chilli if you want a kick) Slowly cook your ginger, chilli & garlic. Whilst these are cooking peel and dice the onions and your butternut squash.

Add the chopped onions and butternut squash to the pan and cook for 5 minutes. Once the onions starts to colour add the curry paste. cook for a further few minutes. Add your coriander, coconut milk & stock. Cook on a medium heat until the butternut squash is soft. Blend and season.

To make the garnish dry fry the pumpkin seeds in a pan. Once browed remove from the pan. To garnish the soup top with pumpkin seeds, spring onion sliced at an angle, chopped chilli, grated coconut and ginger.



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