Thai Butternut Squash Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Celebrate the arrival of autumn with this squash soup with a Thai twist!
Servings: 2
Author: Jemma Andrew-Adiamah
  • 4 cups diced butternut squash
  • coconut oil for cooking
  • 3 tbsp red Thai curry paste
  • 1 can of full fat coconut milk.
  1. Preheat the oven to 180 degrees.
  2. Chop the butternut squash into cubes and place on a non-stick baking tray, drizzle with coconut oil and cook for 20 minutes or until tender.
  3. Once the squash is cooked, place in a blender with the curry paste and coconut milk and blitz until smooth.
  4. Heat up on the hob in a saucepan for a few minutes before serving.
Recipe Notes

Can be stored in the freezer in an airtight container.