Monday, December 19, 2011

Thai Buttenut Squash Soup

Home made soup is the way to go if you are looking for a pure vegetarian version. Most of the canned variety has chicken stock and is a no no for me. The beauty of homemade soups are they freeze beautifully and can be enjoyed any time even if you make a big batch.

I was flipping through a magazine while eating lunch and this simple soup caught my attention. The name sounded fancy as Thai butter nut squash soup. I don't know if butter nut squash is frequently used in Thai cooking or not. Tried this one recently and wanted to share this wonderful recipe with all my friends.
If you like the taste of  coconut milk, you will love this.

One can cook this in a pan or even use pressure cooker. if using pressure cooker cook everything for 1 whistle.

Get Ready

  • 2 & 1/2 cups butter nut squash peeled, seeded
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 inch ginger peeled and chopped fine
  • 1 clove garlic chopped
  • 1 cup vegetable stock ( can be replaced with water)
  • 2 cups water
  • 1/2 cup Maggi coconut milk powder
  • 2-3 tbsp Thai red curry paste ( store bought)
  • 1/3 cup unsalted peanuts coarsely crushed
  • Lots of cilantro to garnish
  • 2-3 tsp lime juice or juice of 1/2 lime
  • Heat oil in a large pan over medium heat.
  • Add the onions and saute till softened. Add ginger, garlic and cook for a minute.
  • Stir in the red curry paste and cook for another minute.
  • Microwave 2 cups of water for 30 -40 secs. Add the coconut milk powder and whisk till frothy and lump free. if you are using canned coconut milk, use may be half a can.
  • Add water or vegetable stock, cubed butter nut squash.
  • Adjust salt to taste, let it come to a boil and lower to a simmer.
  • Cover the pot partially and cook till the squash is soft and tender.
  • Puree soup in the pan if you have an immersion blender. If not, let it cool and puree in a blender/ mixie.
  • Add lime juice.
  • Garnish with crushed peanuts and cilantro.

This soup was medium spicy, if you want it more kick add one green chilli while sauteing onions. Add more or less coconut milk according to your taste.  After blending the soup if you feel it's too thick, dilute with water to you desired consistency and bring to a boil in a pan. Just remember to add the lime juice at the end as you don't want to boil the soup after adding lime juice as it may be bitter.

Wishing You all a wonderful holidays!


  1. good one priya; loved the thai twist to it with red curry paste and coconut milk powder

  2. Omg, wat a fabulous twist to the usual butternut squash soup, loved ur exotic touch.

  3. Tempting & warming soup ;)
    Prathima Rao
    Prats Corner

  4. the recipe and the flavor of it..:)
    Tasty Appetite


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