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



11 thoughts to “Thai style squash soup”

  1. Yum! My husband likes spicy food so I bet he’d love this 🙂 Definitely one to give a go the next time hes coming down with a cold 😉 Thanks for sharing this on #MarvMondays. Emily

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