Soup is often described as a “hug in a bowl” and sometimes, I totally get it.
This soup, my friend, is one of those soups. In part, this comes from its one-pan simplicity and the speed in which it can be prepared. There’s none of that post-cooking dread when looking at the pile of dishes used. Nope, this cheeky Thai butternut squash soup is a one pan extravaganza! (Ok, a chopping board and a knife are also required, but come on. One pan!)
So there are like, a gazillion recipes for Thai Butternut Squash soup out there. A lot of them call to make your own curry paste: unless you really want to, don’t bother. It’s not a part of this recipe. Store bought is fine: and less washing up. Simplicity is the beauty of this soup. It’s pretty much goes like this:
My thinking was completely self-centred. I wanted to make a recipe that Adam could make pretty much stress-free in the future. Cooking seems to descend into an unenjoyable, stressful experience far too often for far too many (myself included in the past and even now, on occasion. Sometimes stuff just goes freaking wrong!) so I figured remove anything too complicated and just keep the good stuff. That being the vegetable, the spice and the coconut.
But you mentioned a hug?
The friendly, huggable part comes from the Thai inspired flavours, in my opinion. The coconut milk, lime juice and the curry paste come together with the smooth, velvety blended butternut squash to form a tantalizing bowl of warmth that you can’t help but want to dive into
head first with a spoon, as soon as possible. The good news is that this bowl of Thai butternut squash soup is just 138 calories – so you could quite happily eat two servings really. I mean, a serving size is just a guestimate really – go with what feels good for your belly and stop when you’re full!
Thai Butternut Squash Soup (Vegan)
Luci Rebecca, Made by Luci
- Prep: 5 minutes
- Cook: 25 minutes
- Total: 25 minutes
- Serves 4
- Calories 138
- 1 onion, chopped (~100g)
- 2 tbsp of red Thai curry paste
- 1 large butternut squash (~550g), peeled, deseeded and chopped
- 1 vegetable stock cube
- 1 litre of hot water
- 100ml full fat coconut milk
- 1 tsp sriracha hot chilli sauce
- 2 tbsp lime juice
- Optional, to garnish:
- Spring onion, chopped
- Peanuts, chopped
- Fresh coriander, chopped
- Extra coconut milk, to swirl in
- Get a large saucepan and cover the bottom with some water. Add the onion and saute until translucent (about ten minutes).
- Add the curry paste and cook, stirring frequently, for a few minutes.
- Add the butternut squash, stock cube and water. Bring to a boil, then cover and simmer for 20 minutes, or until the squash is tender.
- Puree with a hand blender until smooth.
- Combine the sriracha and the coconut milk, add to the soup. Bring back to a temperature over a low heat.
- Add the lime juice, season to taste and serve with whatever garnishes you fancy. I like coriander, spring onions and a few chopped peanuts (they will sink, if you don't chop them. That's why they're not in the photos!)