Thai Butternut Soup Recipe

Delicious served with home-made garlic bread


  • 1 medium (about 1.2kg) Butternut squash
  • 1 onion
  • 2 tbsp coconut or other oil
  • 2 garlic cloves - crushed
  • Thumbnail size of ginger
  • 1 or 2 fresh or dried chillies
  • 2 cups chicken or vegetable stock
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground fennel
  • 400ml can of organic coconut cream
  • Salt and pepper
  • 1/4 cup fresh coriander


  • Cut butternut into even sized pieces and onion in half – roast in oil until golden on 200C.
  • Heat coconut oil or oil in a pot and add chopped garlic, ginger and chillies – gently fry.
  • Add the chicken or vegetable stock.
  • Add ground cumin, coriander and fennel and extra cayenne chilli to your liking.
  • Add roasted butternut and onion to the pot with a can of organic coconut cream and heat gently and then blitz with a hand stick blender.
  • Add salt and pepper to taste.
  • Garnish with fresh coriander and a swirl of fresh cream.