Butternut Squash, Coconut & Lemongrass Soup

A nice quick and easy soup for a tasty Saturday lunch. This recipe will give you 4 generous portions, it’s freezable too so maybe worth making double while you’re there and freezing some for workday lunches.


  • 400g butternut squash, chopped roughly
  • 2 tbsp oil (sunflower or olive is fine)
  • 1 onion, chopped finely
  • 2 stalks lemongrass, outer leaves removed and chopped finely
  • 1 tsp curry powder
  • 20g fresh ginger -chopped, no need to peel
  • 4 lime leaves – take the middle stalks out and tear into pieces
  • a few stalks coriander, stalks and leaves separated, chop the stalks
  • 1 clove garlic
  • 1 vegetable stock cube (or 500ml homemade veg stock)
  • 400ml tin coconut milk
  • Juice of 1 lime
  • 1 red chilli


Preheat the oven to 200c .  Roast the squash in 1 tablespoon of the oil for 25 minutes.
While squash is cooking, heat the rest of the oil in a large pan on a medium heat, add the onion and over for 5 minutes to allow it to sweat, stir occasionally. You don't want this to colour, just to soften and sweeten.
Add the curry powder and cook for 1 minute.
Add the chopped coriander stalks, ginger, and lime leaves, cover and allow to sweat for a further 5 minutes.
Meanwhile, dissolve the stock cube in 500mls of boiling water, then add to the pan and allow to simmer for 3 minutes.
Once the squash is roasted, add to the pan with the coconut milk and simmer for another 5 minutes.
Allow to cool a little bit, make sure your blender is suitable for hot liquids, those that are okay generally don't like it to be above 80c. 
Pour carefully into blender, add the lime juice and blend until smooth.  
Check seasoning and add salt or more lime juice to your taste.
Reheat if necessary and then serve with some coriander leaves and slices of red chilli.

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