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Thai coconut squash soup

11 INGREDIENTS • 4 STEPS • 25MIN

Thai coconut squash soup

Recipe
Spicy and satisfying, makes a quick cosy dinner for the whole family. If the kids don’t like heat, don’t add chopped red chilli garnish.
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
Spicy and satisfying, makes a quick cosy dinner for the whole family. If the kids don’t like heat, don’t add chopped red chilli garnish.
25MIN
Total time
Ingredients
Servings
4
us / metric
1 pack
(400 g)
sliced butternut squash
1 tbsp
vegetable oil
2
onions, diced
2 tbsp
freshly grated root ginger
2
red chillies, deseeded, chopped
3 cloves
garlic, crushed
1 pack
(45 g)
green Thai curry paste
500 ml
vegetable stock
1 tin
(400 g)
reduced fat coconut milk
to taste
chopped coriander
for garnish
1
red chilli, finely diced
for garnish
optional
Nutrition per serving
VIEW ALL
Calories
199kcal
Fat
9.8 g
Saturates
7.7 g
Sugars
9.4 g
Salt
793.1 mg
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Thai coconut squash soup
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
MethodHide images
step 1
Add the oil (1 tbsp) to a large saucepan and place on a medium heat. Add the onions (2), butternut squash slices (1 pack), ginger (2 tbsp), red chilli (2) and garlic (3 cloves) and cook for 5 minutes until the onions are sweet and translucent.
step 2
Stir in the Thai green curry paste (1 pack) followed by the vegetable stock (500 ml) and coconut milk (1 tin). Bring the mixture to the boil then reduce the heat and simmer for 15 minutes, until the squash is soft and tender.
step 3
Transfer the contents of the saucepan to a blender and blitz until smooth.
step 4
If serving hot, return to a clean saucepan and heat through; alternatively serve cold. Either way, scatter over the coriander (to taste) and red chilli (1); if liked, to serve.
step 4 If serving hot, return to a clean saucepan and heat through; alternatively serve cold. Either way, scatter over the coriander (to taste) and red chilli (1); if liked, to serve.
Tags
Dinner
Lunch
Vegan
Vegetarian
Family friendly
Soup and stews
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