Foodie Me
by eva.katona@yahoo.com
569 views
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!)
Jump to recipe
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)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Creamy butternut squash and carrots with coconut milk, ginger and Thai basil.
Course:Soup
Cuisine:Thai
Keyword:spicy thai butternut squash soup
Servings: 4
Ingredients
- 1smallbutternut squashpeeled and cubed
- 2carrotspeeled and sliced
- 150mlcoconut milkno added sugar
- 1yellow onionchopped finely
- 2clovesgarlicminced
- 1tbspchilli oil or chilli infused olive oil
- 1tbspfresh gingerminced
- 1tspdried Thai basil
- 400mlvegetable stockusing 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.
eva.katona@yahoo.com
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10 comments
HelenFebruary 13, 2019 - 2:49 pm
Oo this looks delicious! I love a hearty soup at this time of the year 🙂
Reply
Sarah BaileyFebruary 13, 2019 - 3:31 pm
Now this sounds like an absolutely delicious soup. I have a few vegan friends and family members so it is always great to find new ideas of things I could serve up.
Reply
kacielmorganFebruary 13, 2019 - 4:50 pm
Mmm, this looks so rich and creamy and I can imagine it has a pleasant gentle spice to it too.
Reply
StressedMum (@stressedmum01)February 13, 2019 - 7:25 pm
This looks amazing, I do love homemade soup and always looking for new recipes to try x
Reply
Iris TilleyFebruary 13, 2019 - 7:45 pm
love the look of this
Reply
rhianwestburyFebruary 14, 2019 - 10:51 am
I really struggle making my own soup and can never get it coming out quite right so I’ll have to give this one a go x
Reply
Deborah Butler (@SuperBusyMum)February 14, 2019 - 12:55 pm
I have never made my soup, nor am I the type of person who ever would! High five to those who do, though! Tinned tomato soup for me all the way!
Reply
Ashleigh DoughertyFebruary 15, 2019 - 12:50 pm
Butternut is one of my fav vegetables, so I will have to give this a try in the kitchen!
Reply
Olivia JadeFebruary 15, 2019 - 9:18 pm
I love finding new recipes, plus find new vegan recipes is really exciting! Would love to make this sometime xx
Reply
JemFebruary 16, 2019 - 8:54 pm
This looks yummy. You can’t go wrong with butternut squash soup.
Reply
