Thai Butternut Squash Soup

by Annie M March 20, 2018

Thai Butternut Squash Soup

Thai Butternut Squash Soup

Butternut squash is a great base for a soup! The sweetness takes on many of the flavours from herbs and spices and makes a velvety and satisfying soup.

PREP TIME: 10 mins
COOK TIME: 1 hour


  • 1 large white onion, diced
  • 1 tbsp olive oil
  • 1 tbsp Rub Me Long Time
  • 2 small butternut squash, peeled, cored and diced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 lemongrass stems, peeled and chopped
  • 1 red chilli, sliced
  • 1 tbsp Thai fish sauce
  • 500 ml vegetable or chicken stock
  • 1 400ml tin coconut milk
  • Coriander and chilli to garnish


  1. Blitz the garlic, ginger, lemongrass and red chilli in a spice grinder or pulverise in a pestle and mortar
  2. Add the onion to the olive oil in a non-stick saucepan and heat to a medium heat and allow to soften for 5 minutes
  3. Add the ginger/garlic paste and cook for a further minute
  4. Add the Rub Me Long Time spice rub and cook for a further minute or two
  5. Add all the butternut squash, along with the stock and the fish sauce and bring to a gentle simmer
  6. After 20 minutes add the tin of coconut milk and simmer for a further 15 minutes
  7. After cooling, process the soup in batches in a blender, and re-heat in order to serve
  8. Serve with coriander and slivers of chilli

Annie M
Annie M


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