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Spicy butternut Thai soup


  • 1 onion , chopped

  • 2 cloves garlic finely chopped

  • Half red chili finely sliced. (go easy if you dislike spice)

  • 1 lemongrass stalk, bashed and shredded

  • 1kg butternut squash , peeled and diced

  • juice 1 lime

  • 125ml coconut milk

  • 1 litre vegetable stock

  • small bunch coriander , leaves picked


First on a baking tray lay out your slices of butternut squash, drizzle with olive oils, salt and pepper and roast for approx 35-40 mins until soft.

  • Fry the onion, lemongrass and most of the chilli in a large pan with a splash of water for 2-3 mins until softened – add more water if it starts to catch. when squash is cooked Tip into onions ect. Cover with 1 litre veg stock, bring to the boil and simmer for 15 mins. Add lime juice, remove from the heat and blitz with a hand blender until smooth.

  • STEP 2 Pour in the coconut milk, season, then return to the heat to gently warm through. Ladle into bowls and serve with coriander and the remaining chilli.

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