Comforting Thai butternut squash and sweet potato soup
This Thai butternut squash and sweet potato soup really tick all the boxes. It is nourishing, comforting, flavoursome and o so tasty. There is a reason it is one of the most popular recipes on my blog.
I will happily eat Thai food every week, all the beautiful flavours combined into a not -to- spicy creamy coconut milk sauce and topped with loads of coriander.
As winter is fast approaching it is time to get your game plan on and dream about all the lovely soups, stews and hot chocolate you can eat with family and friends to ward off the cold.
I have made all kinds of versions of Thai curry but have never experimented with a Thai soup. Make a large pot of soup and freeze the leftovers for when you don’t have time to cook
I had plenty of sweet potatoes from my humble vegetable patch but wanted to combine it with butternut’s vibrant orange colour.
The sweet potatoes also give the soup an even sweeter undertone. Remember to only use red Thai red curry paste and not green because otherwise you might have a colour wheel fiasco and your soup might turn out more muddy puddle than vivacious orange.
Serve with gluten free cheesy scone bites. A quick and easy recipe and so tasty. They will also be great for lunchboxes and a great vehicle for delicious toppings.
- 500 g Butternut squash chopped
- 500 g Sweet potatoes
- 2 tbs Coconut oil
- 1 medium Onion
- 3 cloves Garlic
- 3 cm Fresh ginger
- 2-3 tbs Thai red curry paste
- A few drops of fish sauce
- 1 tin Coconut milk
- 2 cups Vegetable stock
- Salt to taste
- Fresh lime juice
- Fresh coriander
- 1/2 cup Coconut flakes
- Sliced fresh chillis
Heat 2tbs of coconut oil in a saucepan and add the chopped onion, garlic and fresh ginger.
Fry gently until the onion is translucent and soft
Add curry paste and fry for another few minutes to release all the flavours and oils.
Add the chopped butternut and sweet potato
Top with 1 tin of coconut milk and vegetable stock.
Simmer until vegetables are soft.
Use a stick blender and blend until soup is smooth and silky.
Add more curry paste if the soup is not spicy enough for your liking, also add the fish sauce, salt and lime juice.
Meanwhile toast the coconut flakes until golden brown.
Serve soup with plenty of fresh coriander, coconut flakes and extra fresh chillies.
I never chop raw butternuts, they are way too hard. So a simple trick is to bake them whole in the oven for about 40 minutes at 180°C until a knife can easily slide through the flesh.
When they have cooled down, slice in half scoop out the seeds and take the skin off.
This way it will also reduce the cooking time of the soup. You can do the same with the sweet potatoes.
- 1 cup Self-raising rice flour + 1/4c brown rice flour (you can also experiment with other flour blends)
- 1/4 c Almond flour
- 100 g Butter
- 1 1/2 c Grated cheddar cheese
- 1/4 c Buttermilk
- 1-2 Spring onions chopped
- 2 tsp Baking powder
- Pinch of salt
- Egg and milk for egg wash
Mix all the dry ingredients together, rub in the butter.
Add the chopped spring onions and grated cheddar cheese.
Add buttermilk a little at a time and start forming a soft dough.
The dough is not to sticky and easy to work with.
Roll out the dough into 1cm thickness and press with a round cutter or glass.
Use pastry brush to brush egg wash on top of scones to get a shiny golden brown colour.
Bake for 10-12 minutes until golden brown