Spicy Butternut Squash Soup Recipe
This spicy butternut squash soup is a great recipe for batch cooking as it re-heats super well and can be frozen in individual portions. If vegan, check the curry paste doesn’t contain fish sauce. The beansprouts, if using, add a pleasing fresh crunch. If you’re going to use the beansprouts then they need to be fried briefly in a little toasted sesame oil before eating.
Serves
4
Butternut Squash
Spring Onion
Coconut Oil
Fresh Ginger
Lime
Thai Red Curry Paste
Vegetable Stock
Coconut Milk
Salted Peanuts
Fresh Thai Basil
Beansprouts
Salt
Black Pepper
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Notes (4)
K
Katharine D.
6 days ago
I’ve got a reputation for poorly managing curry paste but we needed to add another can of coconut milk to make it less spicy! It is v tasty but agree with the previous poster that 3tbs of good quality red Thai curry paste is perhaps 1 too many.
I’m taking it for volunteers at the Cold Water Swimming Championships tomorrow so will report back!
E
Eliza K.
12 days ago
Good, but if you use proper thai red curry paste 3 tablespoons makes the soup much too spicy
P
Pauline M.
2 months ago
Really delicious!
K
Katie H.
4 months ago
When do we add the ginger?
Mob
4 months ago
·Admin
Thanks so much for your feedback Katie! We've reviewed this and made some edits (the ginger is added before the curry paste).