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thaï spiced squash soup

thaï spiced squash soup

You can swap the squash with pumpkin or butternut if you prefer. It works well, I tried! If you need a simple and safe way to peel and chop squash view all the videos on You Tube.

thaï spiced squash soup

23 September 2020
: 4 people
: 20 min
: 1 hr 15 min
: 1 hr 35 min
: some difficulties

I use my Thermomix for this soup but you can simply use a blender. It works as well.


  • 600 gr squash peeled, deseeded and cut in cubes
  • 2 garlic cloves
  • 2 normal shallots
  • 2 lemongrass sticks, finely sliced
  • 2 TBS sunflower oil
  • a thumb-sized piece of fresh ginger, peeled. Can be grated or finely sliced
  • 1 small red chilli deseeded and roughly chopped
  • 3 TBS of soy sauce
  • a big handful of fresh coriander
  • salt and pepper
  • 400 ml light coconut milk
  • 400 ml vegetable stock
  • a handful of cashew nuts, toasted and crushed
  • lime juice to taste
  • one TBS per bowl of omega mix (sunflower seeds, pumpkin seeds, linseeds)
  • Step 1 Heat the oven to 200° (th.6). Toss the squash with the oil, shallots, ginger, lemongrass, roughly chopped chilli and garlic in a roasting tin. Cover tightly with foil and roast for one hour until tender.
  • Step 2 Put half the vegetables in the coconut milk, cover and blitz until very smooth. Pour into a large pan over a low heat. Bring to a boil the vegetable stock and the coriander then blitz the remaining vegetable mixture with it. Add this to the preparation stir well and gently bring to a boil, stirring often. Simmer gently tor 5 minutes, season to taste with soy sauce, pepper salt and lime juice. Divide the soup between warmed bowls add toasted cashews and the omega mix.

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