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Creamy Thai Butternut Squash Soup

Creamy Thai Butternut Squash Soup

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 -8 portions depending on size of squash and amount of water added to thin soup.


  • 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


  1. In a large saucepan gently fry the onion in the oil until translucent. Do not let brown or burn.
  2. Add in the garlic, squash and stock/water and let simmer for 20 minutes or until the squash is soft and cooked through.
  3. 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.
  4. 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.