Butternut Squash & Coconut Soup

Butternut Squash & Coconut Soup

Any dish that contains chillis and coconut milk is good enough for me. This recipe uses butternut squash as it’s base, enhanced by Thai spices and coconut milk. Spicy and absolutely delicious. I like to add some chopped green beans and peas to add some body to the soup, but you can leave these out if you wish.

I like to serve this with a blob of créme fraiche and some toasted pumpkin seeds.


  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 medium size butternut squash, about 1kg in total, cubed
  • 1 tbsp Thai curry paste
  • piece of ginger, minced
  • 750 ml chicken stock
  • 1/2 tsp sugar
  • nam pla (fish sauce)
  • 1 can coconut milk
  • salt & pepper
  • 1 lime
  • green beans,  finely chopped
  • fresh coriander



  1. Gently fry the onion and celery until tender and lightly coloured.
  2. Add the curry paste and fry to release it’s flavour; then add the butternut squash and minced ginger. Turn well to coat the squash with the spice mixture.
  3. Add the chicken stock, sugar and fish sauce, then bring to the boil. Simmer for about 15 minutes until the squash is tender.
  4. Pureé the soup using a stick blender then add the can of coconut milk and the green beans if you’re using them. Bring gently back to a simmer then season with salt, pepper and juice from half of the lime. Adjust the seasoning, it may need more lime juice.
  5. Add a good handful of chopped, fresh coriander and serve.

Serves 4.



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