• Lucy Tomlinson

Thai Butternut Squash Soup


2 tbsp Olive oil

1 Red onion

2 Large garlic cloves

1 Butternut squash

2 Medium carrots

1 Large sweet potato

4cm Piece ginger

1 Red chilli (deseeded)

1 tsp Turmeric

1 tsp Paprika

400ml Coconut milk

Vegetable stock cube

Salt & pepper

Recipe (Serves 6)

  1. Peel & cut the red onion into chunks, add to a deep saucepan with the olive oil. Add 1 tsp salt and stir on a medium heat until soft.

  2. Peel and cut the butternut squash into 2cm chunks, remove the seeds (these can be baked until golden for a yummy snack)

  3. Wash the carrots and sweet potato, cut off the ends and chop into 2cm chunks.

  4. Peel and finely chop the garlic, ginger & chilli, add to the saucepan and stir.

  5. Add all the chopped veg, turmeric and paprika, stir through.

  6. Add the coconut milk and stock cube. Rinse out the coconut milk can with water to cover the veg by about 2cm of liquid.

  7. Cover, bring to a simmer, then cook on a medium heat for around 25mins until the veg has softened.

  8. Leave to cool, blend then add salt and pepper to taste.

  9. Top with anything you desire!

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