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Thai-spiced coconut squash soup  recipe

Thai-spiced coconut squash soup recipe

144 ratings

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  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 130 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1tbsp sunflower oil
  • 2 onions
  • 1 celery stick
  • 2 cloves garlic
  • 2cm piece ginger
  • 1tbsp Thai red or green curry paste
  • 500g squash (peeled and de-seeded)
  • 750ml vegetable stock
  • 250ml coconut milk

To serve

  • fresh coriander and chilli (optional)

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    1g 5%
  • Sugars

    13g 15%
  • Salt

    2g 34%

of the reference intake
Carbohydrate 21.1g Protein 2.9g Fibre 3.5g


  1. Heat the sunflower oil and soften the 2 finely chopped onions with a stick of celery, 2 chopped cloves of garlic, and 2cm piece grated ginger. Stir in 1tbsp Thai red or green curry paste and 500g squash (prepared weight), peeled, de seeded and chopped.
  2. Mix everything together well cook for a couple of minutes more then pour over 750ml veg or chicken stock. Simmer slowly for 20-25 minutes till all the vegetables are soft.
  3. Add 250ml coconut milk, season well and purée with a stick blender or in a liquidizer. Add a little more water if too thick. Serve with some chopped coriander and chili if you like.

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