Thai butternut squash soup

Season :Autumn/ winter Servings :4 Diet :Gluten free, vegan Time :45 minutes Difficulty :Easy

Autumn is all about soup and pumpkins right?! My recipe for a warming Thai butternut squash soup:


  • 1 medium to large butternut squash, chopped in chunks
  • 1 large red onion, finely chopped
  • A small thumb size piece of ginger, finely chopped
  • 1 lemongrass stick, bashed with the back of a knife
  • Bunch of coriander
  • 1-2 tbsp. of thai red curry paste (depends on how spicy you like it)
  • 400 ml. of full fat coconut milk
  • 1-2 limes


  1. Start by frying the onion in some ghee or oil until soft, then add the ginger, chopped coriander stalks and the lemongrass stick and fry for a minute or 2.
  2. Add the red curry paste, fry for another 2 minutes and add the butternut squash chunks, coconut milk and top of with water until the squash is just covered. Season with salt and pepper.
  3. Bring the soup to a boil, now lower the heat and let it simmer for about 30 minutes. Check if the squash is cooked and if so, blend the soup with a (hand) blender, adding more water if the soup is too thick.
  4. Finish by adding the juice of 1 lime and taste if it needs more salt and pepper or a little piece of a vegetable stock cube.
  5. Serve with the coriander leaves, extra optional lime juice and some naan bread!



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