I am a big butternut squash fan; roasted, stewed or in a soup: it adds a lot of flavour and colour to a dish. Now we’re into the heart of Autumn, I’m back to making big pots of soup for lunches. The great thing is that you can freeze them ahead and then defrost in the morning. This thai spiced squash soup is beautifully sweet and creamy flavour, while heaps of fresh ginger and chilli for an added spicy kick. It’s also a great recipe for pressure cooking if you have one (browning function followed by soup function).
100% Plant-Based. Gluten-Free. Nut-Free. Soy Free.
Keeps for up to 3 days in the fridge / can be frozen for later
Makes 4 – 6 bowls
- 1 white onion, finely chopped
- 4 cloves of garlic, finely chopped
- 5cm piece of garlic, finely chopped
- 1 red chilli, finely chopped (keep the seeds in for an extra kick)
- 1 tbs oil (I used hemp seed oil for this)
- 1 butternut squash, chopped into small chunks
- 1 potato, chopped into small chunks
- 2 carrots, sliced
- 1 litre of vegetable stock (made up with 4 tsp of vegetable bullion)
- 150ml of coconut milk
- A pinch of pink Himalayan salt and cracked black pepper
Gently heat your olive oil in a large pot then add the garlic, chilli, ginger, and onion. Sauté over medium heat for 10 minutes, stirring to avoid burning. Add in the rest of the veg and cook for another 5 minutes.
Add the stock, coconut milk, and seasoning and bring to the boil. Allow the pot to boil rapidly for 10 minutes.
Reduce to the lowest heat setting and leave to simmer for 20 -30 minutes (or until the veg are soft).
Using a stick blender or liquidiser, blend the soup. Give it a taste – if it needs a little more seasoning, you can add it at this point.
Serve with some fresh peashoots & crusty bread
Like a little spice? Try this one-pot curry…