Butternut Squash, Coconut & Coriander Soup Recipe

Even though I posted a butternut squash and coriander soup recipe recently, this recipe is a little different in it’s flavour profile as it features Thai inspired flavours that work very well with the sweetness of the butternut squash. I say it is Thai inspired because of the mix of coconut, coriander, ginger and a bit of heat from a green chilli.

Like in other soup recipes I make I use tofu as a source of protein for creaminess and as a thickener, and since it doesn’t have much flavour of it’s own it does not interfere with the delicate flavours. For some texture garnish with some pumpkin seeds which will give it some extra richness and some crunch.

Butternut Squash, Coconut & Coriander Soup Recipe
Yield: 4 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 2 tbsp olive or coconut oil
  • 1 medium onion
  • 600 g butternut squash
  • 200 g carrot
  • 1 red pepper
  • 1 green chilli (mild)
  • 3 cloves of garlic
  • 1 tsp of grated fresh ginger
  • 1 tsp miso paste
  • 250 g firm tofu
  • 50 g creamed coconut (1 sachet)
  • 750 ml water
  • 2 tsp vegetable boullion powder
  • 1 bunch of coriander
  • 2 tbsp olive or coconut oil
  • 1 medium onion
  • 1⅓ lbs of butternut squash
  • 7 oz carrot
  • 1 red pepper
  • 1 green chilli (mild)
  • 3 cloves of garlic
  • 1 tsp of grated fresh ginger
  • 1 tsp miso paste
  • 10½ oz firm tofu
  • 2 oz creamed coconut (1 sachet)
  • 3 cups of water
  • 2 tsp vegetable boullion powder
  • 1 bunch of coriander

Instructions

  1. Finely dice the onions and the red pepper and sweat on a medium heat until the onions are translucent.
  2. In the meantime chop the garlic, carrot and green chilli and add to the pan.
  3. Grate the ginger directly onto the pan (although you can just chuck it in whole too or dice)
  4. Saute for a few minutes and in the meantime peel and chop the butternut squash. Add to the pan, mix and cook for a few more minutes.
  5. Add the water, vegetable bouillion (or you can use vegetable stock instead), miso paste, the creamed coconut and the coriander.
  6. The creamed coconut will dissolve into the soup so there is no need to even break it up. Alternatively you can use half a tin of coconut milk, but in that case add 200ml less of water or vegetable stock.
  7. Chop the tofu into cubes and add to the soup. Allow to simmer gently for about 20 minutes until the butternut squash is soft.
  8. Turn off the heat and blend finely. A good blender like a Nutribullet will give great results but you must allow the soup to cool down first.
  9. Serve with a garnish of freshly chopped coriander and pumpkin seeds.

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