Recipe – Thai spiced squash soup

I usually make this soup with butternut squash but seeing as though I had some crown prince squash left over from my DIY, I thought I’d use those!


  • Sesame oil
  • 1 Squash peeled and diced (crown prince or butternut)
  • 2 onions, finely diced
  • 4 cloves of garlic, unpeeled
  • Thumb sized piece of ginger, peeled and grated
  • 500ml veg stock
  • Fish sauce
  • Juice of 1 lime
  • Chilli flakes
  • Fresh coriander, finely chopped
  • 1 x 400ml can light coconut milk
  • Sesame seeds
  • Black pepper


Pre heat your oven to 200°c (180°c if you have a fan oven)

In an oven proof dish, roast the squash and the un-peeled garlic until soft – about 30 mins or so

Whilst the squash is roasting, heat a tablespoon of sesame oil in a large saucepan and cook the onions until translucent. Add in the ginger and continue to fry for a minute. Remove the squash and garlic from the oven – place the cooked squash in the pan with the onions and squeeze the soft garlic from its casing into the pan as well, being careful not to burn your fingers

Pour in the stock and bring to the boil, then turn the pan down to simmer for about 5 minutes. Add in a splash of fish sauce, most of the chopped coriander (leave a handful for serving) and your chilli flakes, and cook for a minute or so. Remove the pan from the heat and using a stick blender, blend the soup until smooth. Place the pan back over a low heat and stir in the coconut milk and lime juice until all the ingredients are combined. Season with black pepper (I didn’t use any extra salt as the fish sauce is already quite salty)

Ladle into bowls and sprinkle with the remaining coriander, chilli flakes and sesame seeds


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