Thai Butternut Squash Soup

As seen on Għand il-Vegan

by Audrienne Fenech

Nutrition facts: 200 calories 20 grams fat
Rating: 2.5/5
( 2 voted )


  • 500g Butternut squash
  • 1 tbsp coconut oil
  • 3 cloves garlic
  • 1/2 inch ginger,
  • 1 or 2 large onions
  • 1 tablespoon Thai Red Curry Paste
  • 1/2 tsp turmeric powder
  • 1 litre veggie cube
  • 14oz Coconut Milk
  • a lime
  • salt and pepper
  • Pumpkin Seeds to garnish
  • Parsley or Coriander Leaves
  • Coconut Shreds/ Flakes


  • Chop the butternut squash into small cubes.
  • Dice onion, mince garlic and grate the ginger.
  • Add coconut oil into a pot and when hot, add in the onion, garlic & ginger. Cook until fragrant.
  • Add the Red Curry Paste and stir well.
  • Add in the chopped butternut squash.
  • Add turmeric, salt and pepper. Cook for about 5 mins.
  • Add the veggie stock and stir well. Simmer until butternut squash is fork tender.
  • Add in the coconut milk and stir well.
  • Blend until golden and smooth.
  • Squeeze in the lemon juice and garnish with toasted pumpkin seeds and coconut shreds.


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