Thai style squash soup

Thai style squash soup

If you get bored of the usual vegetable soups and want a bit of spice, then you’ll love this Thai style squash soup I make.


  • olive oil fry light
  • 1.5 kg of butternut squash
  • 1 onion
  • 1 shoot of lemon grass
  • 1 tbsp grated ginger
  • 3 tbsp Thai red curry paste
  • 400ml low fat coconut milk
  • 800ml vegetable stock
  • lime juice
  • 1 sliced chilli to garnish


  • Peel squash and cut into cubes. Heat oven to 200C (gas mark 6) and place squash in a roasting tin with a good spray of fry light for 30 minuets.
  • Slice one onion and add to a pan with the ginger and lemon grass. Spray with plenty of fry light and cook gently until onions are soft around 10-15 minuets.
  • Add the curry paste and stir for one minuet to release the flavours, then add the butternut squash to the pan.
  • Empty the tin of coconut milk to the pan and simmer for 5 minuets, stirring occasionally.
  • Remove the lemongrass and once cooled use a liquidiser.
  • Heat back up and garnish with the chilli to serve.

Makes four large portions. 5.5 slimming world syns per portion

Thai style squash soup