Thai Butternut Squash Soup Recipe

Thai Butternut Squash Soup Recipe

Thai Butternut Squash Soup Recipe


A nourishing and warming soup, fragrantly spiced and silky smooth. This makes for a perfect autumn lunch or dinner with a hunk of warm bread.

Ingredients - serves 6-8

  • 1 large onion, roughly chopped
  • 3 lemon grass stalks, roughly chopped
  • 2cm (¾-inch) piece of fresh root ginger, peeled and roughly chopped
  • 4 garlic cloves, finely chopped
  • 2 red chillies (or less, depending on how hot you like it), roughly chopped
  • 1 teaspoon ground turmeric
  • 2kg (4lb 8oz) butternut squash, peeled and roughly chopped
  • 2 × 400ml (14fl oz) cans coconut milk
  • 250ml (9fl oz) water
  • grated zest and juice of 1 lime
  • salt and pepper

To garnish (optional):

  • handful of fresh coriander leaves
  • red chilli slices


  • Put the onion, lemon grass, ginger, garlic and chilli into a food processor and blitz to a paste, adding a little water as necessary. Alternatively, use a hand blender.
  • Heat a large, heavy-based saucepan over a medium heat. Add the paste and turmeric and cook for about 5–10 minutes, stirring frequently. Stir in the butternut squash and cook over a medium heat for 5 minutes.
  • Pour in the coconut milk and measured water, ensuring that the butternut squash is just covered with liquid, and bring to a simmer.
  • Simmer for 10–15 minutes, stirring occasionally, until the squash is cooked through.
  • Remove from the heat and blitz with a hand blender or in a food processor or blender until smooth. Add the lime zest and juice and season to taste.
  • Garnish with the coriander leaves and chilli slices, if using.

freezing instructionsThis recipe and many others come from our book Freeze, super-nourishing meals to batch cook, freeze and eat on demand. Published by Mitchell Beazley in 2021


Booths stores we are available in

  • Ulverston
  • Kendal
  • Clitheroe
  • Lytham
  • St. Annes
  • Windermere
  • Keswick
  • Ilkley
  • Knutsford
  • Garstang
  • Hesketh Bank