Thai Panang Butternut Squash & Coconut Soup

4 Bowls
40 min

Sharing this recipe just as the weekend begins as it is a perfect lunchtime weekend warmer. Take advantage of the abundance of squash in the supermarkets right now for this rich, comforting bowl. Any soup with coconut milk is a winner for me! And the spices from the Panang paste make it feel extra warming on a cold day. If you cant find any panang paste then feel free to swap it for red curry paste.


This recipe makes use of already roasted squash - I like to roast a whole lot of vegetables up at the start of the week and use them throughout to save time!

Thai Panang Butternut Squash & Coconut Soup

Recipe details

  • 4  Bowls
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients


  • 500g (about 1/2 a large) squash, roasted
  • 1 Onion, sliced
  • 4 Garlic Cloves, finely chopped
  • 1 TBSP Panang Curry Paste (or use red Thai paste instead
  • 1 x 400ml Coconut Milk
  • 1 TBSP Peanut Butter (for extra creaminess)
  • 1 tsp lime juice
  • For serving (coriander leaves, chilli flakes, extra coconut milk, lime wedges)

Instructions


In a heavy bottom pan, fry the onions and garlic in a small amount of oil until the onions turn translucent - but don’t let the garlic burn.
Add the roasted squash and the curry paste, then stir well to coat all the vegetables in the paste.
After 5 minutes of cooking, add the coconut milk, peanut butter and stock. Cook for 10 minutes then blend until smooth.
Stir in the lime juice, pour into bowls and scatter with the toppings!

Matte Black Bowls
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