Spicy Thai Coconut Squash soup

  • Ali

I love hearty soups especially in the winter. I usually order a squash box at the beginning of the season from Riverford Organic Farms and they will last me for months. I store them in a cold dark place (the garage works for me) and they seem to last and last. Butternut squash are always in plentiful supply in our organic box too so I often use just them as the basis of a great soup. Here you can combine other squash or pumpkin varieties too.


  • 2 squash (any will do but Butternut and Kabocha (the dark green ones) work well as they are both quite nutty in flavour.)
  • 1 tablespoon coconut oil
  • 2 cloves garlic, chopped
  • 1 small, diced
  • 1 teaspoon fresh ginger, freshly grated
  • 1½ tablespoons Thai green or red curry paste
  • 2 cups chicken or vegetable stock – I use Marigold Bouillon
  • 1 (15-ounce) can coconut milk
  • Juice of ½ lime
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ⅓ cup coriander, chopped, to garnish
  • A few unsalted peanuts, chopped, to garnish

Your choice of bread to serve. I’ve been making a new gluten free flat bread which are perfect for dipping! Recipe available here.


  1. Halve the squash and scoop out all the seeds. Place skin side down in a baking tray and roast in the oven until tender. About 30 minutes.

  2. Once the squash are cooked remove from the oven and allow to cool. I often do this the night before or even a couple of days before I intend making the soup and keep them in the fridge until I need then.

  3. Scoop out the cooked flesh. Chop into inch pieces.

Once the squash is cooked.

  1. Heat the oil in a large pan over a medium heat. Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often.

  2. Add in the squash and slowly pour in the stock, stirring to combine. Bring to a boil and then reduce heat to a simmer and cover. Cook for 15 minutes, or until onions and butternut squash is tender. Remove from heat and let cool for a few minutes.

  3. Pour the soup into a blender in batches and blend until smooth. Pour the blended soup back into the pan and over a medium heat warm through, stirring occasionally.

  4. Before serving, remove from the heat and mix in the coconut milk (saving a few tablespoons to garnish), lime juice, salt  and pepper. Give it a final stir and pour into bowls and drizzle the remaining coconut milk on top. Swirl the coconut milk with your spoon or a toothpick. Sprinkle with chopped coriander and a few chopped peanuts. Serve warm with your choice of bread.