Thai-Style Butternut Squash & Coconut Soup

A warming Thai-inspired soup made with butternut squash, coconut, lentils and aromatic spices

Filling and nourishing, this soup is rich in vitamins, fibre, and plant-based protein for a balanced, feel-good meal.

Ingredients      

1 tbsp coconut oil (or olive oil)

1 onion, diced

2 garlic cloves, minced

1 thumb-sized piece fresh ginger, grated

1 stalk lemongrass, bashed and cut into 2–3 pieces (remove before blending)

1–2 tbsp Thai red curry paste (adjust for spice level)

500g butternut squash, peeled & cubed (or 250g butternut squash/250g sweet potato)

150g red lentils (rinsed)

1 medium carrot, diced

1 tin (400ml) coconut milk

800ml vegetable stock

1 tbsp soy sauce

Juice of 1 lime

Salt & black pepper, to taste

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Method

Heat oil in a large pot. Add onion and cook 5 minutes until softened. Add garlic, ginger, lemongrass, and curry paste. Cook 1–2 minutes to release aroma.

Stir in squash, carrot, and lentils to coat in spices

Pour in coconut milk, stock, and soy sauce. Bring to boil, then simmer 20–25 minutes until squash and lentils are tender.

Remove lemongrass pieces. Blend soup until smooth (hand blender works well). Stir in lime juice and adjust seasoning.

To serve

Spoon into bowls. Top with fresh coriander, slices of fresh chilli, toasted peanuts (chopped), and a squeeze of lime.