Butternut Squash Soup

Butternut Squash Soup


Serves 4 people

  • 1 tsp coconut oil
  • 1 yellow onion, chopped
  • 2-3 cloves garlic, chopped
  • 500 gm butternut squash, chopped
  • 100 gm carrots, chopped (approx. 2 medium carrots)
  • 500 ml vegetable stock
  • 1-2 tsp Thai red chilli paste (alternatively you can use 1-2 tsp chilli powder/flakes instead)
  • 200 ml coconut milk
  • 1 bay leaf
  • ¼ tsp thyme
  • ½ tsp coriander seeds, ground
  • ½ tsp fresh grated ginger
  • Salt + pepper to taste


  1. Melt coconut oil in a saucepan and sauté garlic and onion for a few minutes until the onions become translucent. Then add the freshly grated ginger and give it another stir.
  2. Add the butternut squash, carrots, vegetable stock, bay leaf, thyme, red curry paste and coriander seeds and bring to a boil. Reduce to medium heat and let it simmer until the vegetables are soft.
  3. Remove the saucepan from the heat, take out the bay leaf and add the coconut milk. Pour the soup into your blender and puree on high for 1 to 2 minutes, until completely smooth and creamy.
  4. Return the soup to the saucepan and warm it over low heat. Add salt and pepper to taste.
  5. To serve, pour the soup into bowls and garnish with chilli flakes and pumpkin seeds (optional)

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