Thai Butternut Squash Soup


The ultimate winter warmer. The soul healing power of soup is pretty underestimated,  I had forgotten how nice it is to chuck a bunch of tummy pleasing ingreedients into a pan and creating a dreamy fusion of fresh flavours to give you some warm, winter lovin’. Tinned, synthetic cream of tomato just don’t cut it any more, it’s time for some DIY.

Lime and coconut are the ultimate pairing; the punchy citrus of the lime combined with the creamy richness of the coconut has the ability to whisk your tastebuds off to a warmer place – which is definitely what ya need on a nippy Wednesday evenin’!  These exotic flavours tie in perfectly with butternut squash to give the satisfying thickness and autumnal feel. Oooh. Letsgo!

You wouldn’t usually find these ingredients in the average winter stocked cupboard, so you may need to whip your pen and paper out n nip down to your local to get these bits n bobs.

What you need (for about 4 people, or 2 greedy ones…)

1 butternut squash (peeled ‘n’ diced, obvs)

2 tbsp red Thai Curry sauce (or 1 of thai curry paste)

2 tbsp olive oil

1 onion

2 vegetable stock cubes

1 tin of coconut cream

1 lime

First things first, chop up yo’ onion and chuck it in a big pan with your olive oil. After they have softened a little, spoon in the curry sauce/paste. sir abat a litle then add 4 cups of vegetable stock and your butternut squash. bring to the boil then leave to simmer for around 30 mins.

have a little dance…

After it has simmered nicely for 30 minutes, the butternut squash should be nice n soft, scoop everything up and blitz until smooth. Return soup to the pan in plop in the lime and the coconut n mix it aaaaall up!

Pour into bowls and devour. BOOM SHAK-A-LACK!

Let me know how yours tastes, mine was laaavely.