Butternut Squash Thai Soup

An elegant soup with a fiery, yet velvety feel.


1 Large Butternut Squash – Peel and cut in cubes
1 Large red onion, cut into quarters
2 Cloves garlic roughly chopped
1 Piece of Ginger (1 cm) peeled and roughly chopped
1 Teaspoon Thai Red Curry Paste
1 Teaspoon Brown Sugar
1 Knorr Chicken Bouillon concentrate
1 Small can of Coconut milk
Salt & Pepper to taste
Olive oil


Peel the Squash and cut in Half. (You can cook the Squash in the oven at 200 Celsius for 30 minutes – Simply cut in half, remove the seeds. Pour a little olive oil, salt and pepper) .
Let it rest and remove the meat from the vegetable.
Saute the onion, garlic and ginger in olive oil, until translucent
Add the Squash and saute for a few minutes
Add the curry paste, brown sugar
Add the chicken bouillon
Add water to cover the vegetables
Salt & Pepper
Boil the soup for 20 minutes, until the vegetables are tender
Using a blender or a hand unit, mix all vegetables until creamy consistency.
Pour the coconut milk, just before serving and reheat the soup.
Garnish with pumpkin seeds – pumpkin oil – a dollop of sour cream or yogurt and fresh Coriander.

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