Name: Thai Butternut Squash Soup with Coconut and Lemongrass Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 onion, chopped; 1 lemongrass stalk, bashed and shredded; 1-2 red chillies, roughly chopped; 1kg butternut squash, peeled and diced; small bunch coriander, leaves picked; juice of 1 lime; 125ml coconut milk; splash of water (for frying); salt, to taste

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Introduction

This Thai squash soup is a comforting and vibrant dish that balances sweet butternut squash with aromatic lemongrass and a touch of chilli heat. Creamy coconut milk and fresh lime juice add a delicious depth, making it perfect for a cozy meal any time of year.

A white bowl filled with smooth, bright orange soup sits on a rustic white wooden board, with small red chili pieces sprinkled on top for color contrast. A shiny silver spoon rests inside the bowl, slightly angled to the left. There is a bunch of fresh green cilantro placed casually beside the bowl. The whole scene is set on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 onion, chopped
1 lemongrass stalk, bashed and shredded

1-2 red chillies, roughly chopped
1kg butternut squash, peeled and diced

Juice of 1 lime
125ml coconut milk

Small bunch coriander, leaves picked

Instructions

Step 1: Fry the chopped onion, shredded lemongrass, and most of the chopped chilli in a large pan with a splash of water for 2-3 minutes until softened. Add more water if the mixture starts to catch.
Step 2: Add the diced butternut squash to the pan and stir well. Pour in 1 litre of water, bring to the boil, then reduce heat and simmer for 15 minutes or until the squash is tender.

Step 3: Remove the pan from the heat and add the lime juice. Use a hand blender to blitz the soup until smooth and creamy.
Step 4: Stir in the coconut milk and season to taste. Return the soup to low heat to gently warm through without boiling.
Step 5: Ladle the soup into bowls and garnish with the remaining chilli and fresh coriander leaves before serving.

Tips & Variations

For a milder soup, reduce the amount of chilli or remove the seeds before chopping.
Add a small piece of fresh ginger during frying for extra warmth and depth.
Swap butternut squash for pumpkin or sweet potato for a slightly different flavor.

Serve with steamed jasmine rice or crusty bread to make it a more filling meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even warming. Avoid boiling after adding coconut milk to prevent curdling.

How to Serve

A white bowl filled with smooth, bright orange soup sits on a white marbled surface. The soup is topped with small bits of red chili scattered unevenly across the surface. A silver spoon rests inside the bowl, its handle extending out to the upper left side. A small bunch of green herbs is placed near the top edge of the bowl, adding a fresh touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses coconut milk instead of dairy. Just ensure any toppings or sides are vegan-friendly.

Can I prepare this soup in advance?

Absolutely. The flavors develop nicely if made a day ahead. Reheat gently before serving and add fresh coriander just before serving for the best taste.