Thai Style Butternut Squash Soup

"A lovely, creamy alternative to the sin free version, although you could reduce the fat content by using reduced fat coconut milk."
 
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photo by naturegal07 photo by naturegal07
photo by naturegal07
photo by fluffernutter photo by fluffernutter
Ready In:
30mins
Ingredients:
7
Serves:
2-4
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ingredients

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directions

  • Heat the olive oil in a heavy based pan and cook the onion until soft.
  • Add the stock, butternut squash and curry powder to taste- as spicy as you like!
  • Bring to the boil and then cover and simmer until the squash is tender.
  • Once the squash is cooked, stir in the coconut milk.
  • Pour into a food process/liquidiser and blend until smooth.
  • Return to the pan and warm through.
  • Season to taste and serve.

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Reviews

  1. Yum! I needed to add more than 1 pint of stock (I used Chicken Better than Bouillon ) because my squash was huge and a pint hardly covered all of the cubes. I recommend using "1 pint" as a guideline and adding more broth or water if needed. Instead of curry powder, I substituted Mae Ploy brand red curry paste. For a garnish, I roasted the squash seeds in the oven with salt and olive oil and sprinkled a few on top of the soup. It was delicious as leftovers, too. We'll be making this again!
     
  2. My husband and I love this soup. it is so easy to make. I just throw all the indgredients into the crock pot (along with some carrots) and go to work. I found the original recipe a little bland for us so I added about a tablespoon of moroccan season to spice it up.
     
  3. I love this soup but it does need more spices. I added extra curry, garlic and lime juice. Other than that, it's delicious! Thanks.
     
  4. Wonderful soup. I sauteed an apple with the onion to give it some sweetness. When I double the recipe I use one butternut and one acorn squash, 2 cans of coco milk
     
  5. I added ginger and hot peppers, and it was very good. I used a combination of butternut and delicata squash. Was looking for a little more umph - next time I would really amp up the spicing.
     
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Tweaks

  1. This was delicious. My squash was 1 lb 2 oz before peeling and seeding, and I found the soup a little thin in body - I like just a bit more body to my soups, so I will use more squash next time. I also want to try Thai curry paste instead of curry powder. In any event, this is a lovely, lovely soup.
     
  2. I loved the simplicity of this recipe. I did use Thai Panang curry paste instead of curry powder. I also used lite coconut milk and low fat chicken stock. It is a keeper!
     

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