Butternut Squash Soup

Butternut Squash Soup

I absolutely love a good soup for lunch, but I want my soup to be hearty and warming at this time of year. My go-to soup at the moment is a Thai red curry butternut squash soup; it’s filling and with the addition of the red curry it is warming, so a perfect soup for the spring and autumn months!

My version of this soup is gluten-free and vegan, but you must check the ingredients on your curry paste and stock cubes. Quite a few curry pastes have fish in them and a lot of stock contains gluten, so make sure you seek out right pastes and stock!

You can make this soup with just the curry paste and coconut milk but I like to add some additional spices to add another layer to the soup. These extras are cumin, coriander, a dash of lime juice and a good portion of ginger.

The soup takes about 50 minutes from start to whizzing it and I make a big batch of it on a Sunday night to have for lunch during the week.


When I have a little more time, I oven roast the butternut squash before adding it to the pan but it does take a little bit longer so I tend to just simmer all the ingredients together.

If you want to make the soup a little more hearty you can add some red lentils.


Thai Red Curry Butternut Squash Soup- Gluten Free and Vegan

A warming and spicy vegetable soup

Prep Time:
10 minutes
Cook time:
40 minutes
Servings: serves 4
Tags: gluten free, dairy free, vegan, nut free


  • 2 tablespoons coconut oil or olive oil
  • 900g butternut squash, peeled, deseeded and cut into small cubes
  • 1 yellow onion
  • 2 teaspoons fresh ginger, minced or grated
  • 2 tablespoons Thai red curry paste
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon fresh lime juice
  • 1 litre of vegetable stock
  • 1/2 can (200ml) of coconut milk
  • handful of coriander leaves to serve


    1. Heat the oil in a large pan. Add the onion and soften until translucent.

    2. Add the squash, garlic, ginger, curry paste, coriander, cumin, sat and red pepper flakes. Stir to combine and cook for 2 to 3 minutes.

    3. Add the vegetable stock and bring to the boil. Reduce the heat and simmer until the squash is soft, about 30 minutes

    4. When the squash is tender remove from the heat and leave it to cool slightly. Add the coconut milk and lime juice, and whiz with a hand blender until smooth.

    5. Season and serve with a some chopped coriander and chilli flakes.


To see the original recipe from Cookie and Kate click here

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