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  • Writer's pictureLily Lin

thai butternut squash soup 泰式南瓜濃湯

Updated: Aug 30, 2019

butternut squash soup, the first dish that I've made from the first cookbook I've ever bought. it goes so well with wintery spices like cinnamon, nutmeg then drizzled with maple syrup & cream.

it is so rare to see butternut squash in taiwan, in fact, my first time after having been living here for over four years now. I was so excited so make soup out of this beautiful, robust, sweet and creamy winter squash. also taking note that it is summer time, so I decided to bring in summery elements like the tanginess of tomatoes & lime, fresh herbs, raw vegetables for some extra crunch and freshness.

// thai butternut squash soup //

serves four

| coconut mylk |

100 g shredded coconut

400 ml drinking water

| soup |

cooking oil, choose good oils like avocado or grape seed oil

600 g butternut squash, peeled and cubed

150 g tomatoes, cubed

150 g onions, diced

3 cloves garlic

2 shallots

1/2 thumb ginger, sliced

1/4 thumb fresh turmeric, sliced or use 1/4-1/2 tsp turmeric powder

2 kaffir lime leaves

2 lemongrass leaves

1 tsp salt

coconut mylk from recipe above

200 ml water

2 wedges lime

| toppings |

4 lime wedges

4 handfuls bok choy, chopped

4 handfuls red bell pepper, diced

some chili pepper, sliced

some red onions, sliced

some cilantro

some mint

*feel free to add any vegetables that are in season. rule of thumb, use clean, organic ingredients whenever possible.

| steps |

to make the cocout mylk, throw all ingredients into a high speed blender for 1 minutes, then strain through a nut mylk bag. the pulp can be saved for making dessert, freeze if not using right away.

to make the soup, heat a pot with some oil, saute onions. add in garlic, shallots, ginger and turmeric, cook until fragrant. then add the rest of the ingredients, except for lime wedges. bring everything to a boil, cover to simmer for 15 minutes at low heat. once cooked, discard lemongrass leaves, squeeze in lime juice and blend until smooth in a high speed blender.

serve with toppings, enjoy warm or chilled.



// 泰式南瓜濃湯 //

4 人份

| 椰奶 |

100 g 椰蓉

400 ml 飲用水

| 濃湯 |


600 g 胡南瓜、去皮切塊

150 g 番茄, 切塊

150 g 洋蔥, 切丁

3 瓣 蒜頭

2 顆 紅蔥頭

3 cm 薑、切片

1.5 cm 薑黃、切片 或 1/4-1/2 tsp 薑黃粉

2 葉 卡菲爾萊姆葉

2 支 香茅葉

1 茶匙 鹽


200 ml 水

2 片 無籽檸檬角

| 配料 |

4 片 無籽檸檬角

4 小把 青江菜、切段

4 小把 甜椒、切丁

適量 辣椒、切片

適量 紅洋蔥、切絲

適量 香菜

適量 薄荷


| 步驟 |




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