Spicy Thai Butternut Squash Soup (Vegan Recipe)

I often have veggies hanging around in my kitchen waiting to be used up before going off. Yesterday, I had a a small butternut squash looking lonely and sad on my kitchen top, whispering: I’m going off soooooooon…. so I had to do something about it because I hate wasting food and I pledged not to create any food waste. Especially uncooked food, in worst case scenario I just chop them up and pop them into the freezer. (Which now reminds me, that I need to clear out my freezer too!)

This soup is super tasty, full of flavours and it’s ready in no time. Perfect for a cold day. I had it with a piece of rye bread – it was delicious. I used coconut milk from the fridge – the refrigerated, cow’s milk substitute kind of coconut milk, not the canned one, because I haven’t had that in the pantry. However, I’ve learned now, that it’s perfect as a single cream substitute too, because of the texture and consistency – but of course it tastes as coconut, so it would only work with certain dishes, where you want to add some coconut flavour anyway. 

Enjoy!

Spicy Thai Butternut Squash Soup (Vegan Recipe)

Creamy butternut squash and carrots with coconut milk, ginger and Thai basil.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine Thai

Servings 4

Ingredients

  

1x2x3x

• 1 small butternut squash peeled and cubed
• 2 carrots peeled and sliced
• 150 ml coconut milk no added sugar
• 1 yellow onion chopped finely
• 2 cloves garlic minced
• 1 tbsp chilli oil or chilli infused olive oil
• 1 tbsp fresh ginger minced
• 1 tsp dried Thai basil
• 400 ml vegetable stock using 1 stock cube
• salt and pepper to taste

Instructions

 

• Chop up all the vegetables and use a large casserole pan. Don't worry about the chopping too much: it's all going to be blended anyway.
  
• Sauté the onions and the fresh ginger with the chilli oil on low heat for about 5-6 minutes.
  
• Add the veggies and the spices and simmer for 3 minutes, stirring frequently. Add the vegetable stock, cover and let it cook for 15 minutes or until more or less all the liquid evaporated.
  
• Add the coconut milk and with a hand held blender blend it until it's smooth. Keep adding some more milk if you need to. When reached the desired smoothness, warm the soup up on low heat. Serve immediately.
  

Keyword spicy thai butternut squash soup

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