Vegan Thai Butternut Squash Curry Soup

Here’s how to make it…


  • 400g coconut milk
  • 400ml vegetable stock
  • 1 medium butternut squash
  • 2 sticks of celery
  • 1 brown onion
  • A thumb of ginger
  • 4 cloves of garlic
  • 2 red chillis
  • 1 stick of lemongrass
  • 2 tbsp light brown sugar
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp lime zest
  • A squeeze of lime juice
  • A drizzle of sesame oil
  • A pinch of sea salt & black pepper


  • Begin by preparing the butternut squash. Peel and chop the butternut squash in to bite size pieces
  • Finely chop the celery and onion
  • Add the butternut squash, celery and onion to a large pan along with a generous drizzle of sesame oil. Saute on a low heat for around 5 minutes
  • Finely grate or chop the ginger, garlic, chilli and lemongrass. Add the ginger, garlic, chilli and lemongrass to the pan along with the spices
  • Stir to combine then saute for a further 5 minutes
  • Add the coconut milk, vegetable stock, lime juice, lime zest and sugar. Stir to combine then simmer on a medium heat until the butternut squash is soft
  • Using a ladle, transfer the soup to a food processor. Process until a smooth mixture is formed
  • Season to taste then serve

This recipe serves 4.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s