Mind. Body. Nutrition.

Thai Butternut Squash Soup

Thai Butternut Squash Soup

A favourite of mine that I make with lots of yummy variations of herbs, spices and vegetables – broccoli works especially well with this and you can also swap out the butternut squash for sweet potato. This is made in about 20 minutes so it’s perfect for a quick, warming and nourishing lunch when you don’t want to slave over a kitchen stove for hours!

Course: Main Course
Servings: 2
  • 1 medium butternut squash
  • 1/2 chopped red onion
  • 2 cloves of crushed garlic
  • 1 inch of grated ginger root
  • 1/2 chopped chili
  • 1 tbs tamari sauce (or soya sauce)
  • 200 ml vegetable stock
  • 250 ml coconut milk
  • handful of coriander
  • salt and pepper to taste
  • 1 tbs coconut oil
  1. Gently steam the butternut squash until tender.

    Whilst the butternut squash is steaming, heat the coconut oil in a pan at a medium heat, once melted and the pan is hot add the onion, garlic, chilli and ginger and gently cook for a few and cook for a few minutes. Be careful not to over cook you only want to soften the onions slightly.

    In your vitamix or high speed blender add the steamed butternut squash, the onion mixture, coriander, tamari, coconut milk, 250ml of the water used for steaming the butternut squash (topped up with boiled water if needed) and a vegetable stock cube. Blend everything together at high speed until a smooth consistency is reached. Add salt and pepper to taste and more boiled water if you want a thinner soup. This will be hot and ready to enjoy immediately.

    Need something more? Try gently heating some smoked tofu in the pan you cooked the onions and adding to the soup or shredded chicken for the meat eaters… or enjoy just as it is!

Naomi's Tips

Tamari is a gluten free alternative to soya sauce, its a good kitchen pantry staple to introduce even if you are not going gluten free.  The other alternative is liquid aminos – both taste great!



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Thai Butternut Squash Soup

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