Thai Butternut Squash Soup
Video
Ingredients
- ½ butternut squash, chopped into cubes
- 2 tomatoes, sliced in 4 pieces
- 2 peppers, halved
- 200 ml light coconut milk, from a can
- 2 garlic cloves
- 1 onion
- ½ tsp red curry paste*
- 1 tsp fish sauce, (can substitute for vegan fish sauce)
- salt, pepper
- 200 ml chicken stock, (can substitute for vegetable stock)
Instructions
- Preheat the oven to 200°C / 400°F. Place the butternut squash, tomatoes, peppers, garlic, and onion on a baking tray. Drizzle with olive oil and season with salt.
- Roast the vegetables for about 30 minutes, until softened and slightly caramelised.
- Transfer everything to a blender. Add the coconut milk, fish sauce (or soy sauce), chicken stock, and red curry paste.
- Blend until smooth and creamy. Adjust seasoning to taste.
Notes
- I use Mae Ploy curry paste, which I think is the best on the market for flavour and authenticity. It’s more intense and concentrated compared to other brands — if you’re using a different paste, you might need to add more (adjust to taste).
- Light coconut milk keeps the curry creamy but lighter, while still adding healthy fats and a silky texture.