Vegan Thai-Style Butternut Squash Soup
Ditch the dreary and dive into this vibrant Thai-Style Butternut Squash Soup. It’s like a warm hug in a bowl, packed with sunshine from the squash and a creamy, dairy-free dream thanks to the coconut milk. At just 320 calories and boasting 7g of fibre, it’s a budget-friendly, gluten-free win for your meal plan.
Ingredients
fresh coriander10 g
fresh sage10 g
pumpkin seeds30 g
butternut squash1 wholelarge
carrots2 whole
white onion1 whole
coconut milk400 ml1 can
vegetable stock300 ml
extra virgin olive oil1 tbsp
paprika1 tsp
salt1 pinch
Instructions
Chef's Tips
For an extra kick, add a small piece of fresh ginger or a pinch of chilli flakes to the vegetables before roasting.
If you prefer a thinner soup, add a little more vegetable stock until you reach your desired consistency.
Store any leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Prepare and Roast Vegetables
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Peel and chop the butternut squash, carrots, and white onion. Place them in an ovenproof dish, drizzle with extra virgin olive oil, and sprinkle with a pinch of salt. Roast for 35 minutes until tender.
Toast the Pumpkin Seeds
Heat a frying pan over a medium heat and lightly toast the pumpkin seeds for around 3-5 minutes, stirring frequently, until golden and fragrant. Watch carefully as they can burn quickly.
Blend the Soup
Allow the roasted vegetables to cool slightly. Transfer them to a blender. Add the coconut milk, vegetable stock, and fresh sage to the blender and blend the mixture on maximum power for 2 minutes, or until completely smooth and creamy.
Serve and Garnish
Pour the hot soup into serving bowls. Drizzle with a little extra coconut milk, sprinkle with paprika, fresh chopped coriander, and a handful of pumpkin seeds for garnish.
