This Creamy Thai Butternut Squash Soup is rich and nourishing, yet packs a punch of fragrant Thai flavours.
I need to be upfront about this, this soup started off life as a disaster.
I’d planned to make a Thai curry using the first of our homegrown butternut squash but when I served it up, I was less than impressed. It kind of tasted like a spicy, lumpy porridge that was thick and gloopy and wholly unappetising.
Rather than throw out this gigantic pan of gorgeous ingredients that had the misfortune to meet my creative side on a bad day, I chucked it all in the blender and added hot water from the kettle to make a soup.
And so I dedicate this recipe to my blender, that kitchen gadget that can transform a culinary cock up into a recipe worthy of having its praises sung and getting its picture on Instagram. #thanksblender
- A little oil
- 1 onion peeled and chopped
- 3 garlic cloves minced
- 1 medium butternut squash peeled deseeded and chopped
- 800 mls stock or water
- 1 can coconut milk or 1/2 a block of coconut cream
- 1 stalk lemongrass white part finely chopped
- 2 teaspoons fish sauce
- 1 red chilli finely chopped
- Zest of 1 lime
- Juice of half a lime
- In a large saucepan gently fry the onion in the oil until translucent. Do not let brown or burn.
- Add in the garlic, squash and stock/water and let simmer for 20 minutes or until the squash is soft and cooked through.
- Add in all the other ingredients, stir well and bring back to the simmer for 3 or 4 minutes. Be careful not to boil. If using the block of coconut cream, be sure it has all melted into the soup.
- Pour into your blender and whizz together until smooth. Boil the kettle and top up with hot water until you have the consistency of soup that you prefer and serve.