, Step by step

Thai-Style Butternut Squash Soup

This Thai curry-flavoured soup is perfect as a starter or light meal. Enjoy it with freshly baked bread for a warming dish.

Mark Stower, Director of Food and Service

Nutrition Fact: Source of plant-based vitamin A

Preparation Time: 10 mins

Cooking Time: 40 mins

Serves: 6

Ingredients

Step 1

Place a large pan on a medium heat and add the oil, onions and garlic. Cook for approximately 1 minute.
Step 2

Now add the butternut squash, ginger, potato and curry paste and cook for another 1 minute.
Step 3

Add the vegetable stock and coconut milk to the pan and bring to the simmer.
Step 4

Add the coriander stalks and season with salt and pepper. Simmer for approximately 40 minutes or until the squash is tender.
Step 5

Using a stick blender, carefully blend to a smooth consistency. Check seasoning and consistency, and add more seasoning or water if needed.
Step 6

Serve with bread of your choice.

Butternut squash and other orange vegetables contain beta-carotene which is a plant-based nutrient that our bodies convert to vitamin A
Vitamin A is important for supporting our eye health (it really can help you see in the dark!) as well as being needed to support our immune system.
This warming soup also provides a source of fibre when eaten with a piece of crusty wholemeal bread. Most of us don’t eat anywhere near the 30g of this important nutrient that we are advised to eat each day so try this for lunch to boost your intake.

Claire Baseley

Consultant Nutritionist