Tuesday, 3 November 2015

Thai Curry Squash Soup

Autumn equals soup. Soup equals Autumn. You get the idea; soup is a staple during the colder months. This warming bowl of loveliness is perfect because it's silky smooth, but yet has quite the spicy edge. Perfect if you have the sniffles and want a big hit of flavour. It's also pretty great if you're perfectly healthy and well. Either way, everyone knows that wholesome soup is good for the body, as well as the soul. 

Thai Curry Squash Soup

Serves 4

1/2 Large Squash
250g of Carrots
1 Brown Onion
1 tablespoon of Butter
1.2 litres of Vegetable Stock
1 teaspoon of Ground Coriander
2-3 tablespoons of Thai Red Curry Paste (depending on heat level preferred) 
Salt and pepper to season

  1. Boil kettle to have hot water for the stock.
  2. Chop onions and fry with butter, in a large saucepan for 5 minutes.
  3. Peel and chop, both squash and carrots, into bite-size chunks.
  4. Add coriander to sauce pan and fry for 30 seconds.
  5. Reduce to medium heat, add chopped vegetables and stock.
  6. Allow mixture to cook for 20 minutes.
  7. Once the vegetables have cooked and softened, stir in curry paste and ensure it's well mixed through.
  8. Blend the soup together until the entire mixture is smooth.
  9. Heat up the soup so that it is hot enough for serving.
Optional: Top with cooked quinoa, chopped spinach, natural yoghurt and pumpkin seeds (as pictured below) for a well-balanced dose of protein, as well as vitamin and minerals. 


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  2. I have read your blog and i find it quite informative. Thanks for sharing information it is really helpful.
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  3. Thanks for sharing this lovely recipe. I love to experiment with different recipes and different kinds of Indian spices and ofourse add my own flavour to it as well. Thanks again for taking time to share this - I will try cooking it this weekend.