We eat a lot of soup in our house, its usually quick and easy (the ones we make certainly are) and its great for lunches the next day. This one came about since I love Thai flavours and we had some butternut squash and yams to use up.
This Thai squash soup recipe is surprisingly quick to make and produces an elegant soup that could be served to guests but works just as well as a family dinner on a cold night. We made a meal out of it by having it with some lovely crusty bread and a salad, and I do believe there was a glass of wine there too!
Thai Squash and Yam Soup
Yield 3 servings
- 1 tbsp Coconut oil
- 350g Butternut squash (cubed)
- 1 large Yam (cubed)
- 3 tbsp Red thai curry paste
- 2 cups Vegetable stock
- 1 tin Coconut milk
- 1 tbsp Lemongrass paste
- 2 tsp Soy sauce
- Limes (wedges to serve)
- Heat the coconut oil in a large pot.
- Add the red thai curry paste and cook for two minutes until fragrant.
- Add the squash and yams along with the stock and bring to the boil.
- Reduce heat and cook for twenty minutes until soft.
- Blend vegetables until they have reached desired consistency. We like to use an immersion blender since you don't need to wait for the soup to cool and its easier on cleanup.
- Add the coconut milk, reserving a small amount for later.
- Add lemongrass paste and continue to heat for several minutes. Add soy sauce to taste.
- Ladle into bowls and drizzle with the remaining coconut milk.
- Serve with lime wedges and your favorite multi-grain bread.