Thai Inspired Butternut and Coconut Soup
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Thai Inspired Butternut and Coconut Soup

Thai Inspired Butternut and Coconut Soup

with Spinach and Garlic Butter Naan

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

1 unit(s)

Butternut Squash

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

3 unit(s)

Garlic Clove

1 unit(s)


½ unit(s)


15 grams

Ginger Puree

45 grams

Yellow Thai Style Paste

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains Celery)

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

40 grams

Baby Spinach

Not included in your delivery

½ tsp


250 milliliter(s)

Water for the Soup

20 grams



Nutritional information

Energy (kJ)3529 kJ
Energy (kcal)843 kcal
Fat38.7 g
of which saturates22.3 g
Carbohydrate103.4 g
of which sugars23.6 g
Protein19.9 g
Salt3.65 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Saucepan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, sprinkle over the Thai style spice, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.


Meanwhile, peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces.

Cut the lime into wedges. 


Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion and fry until softened, 4-5 mins.

Stir in the ginger puree, yellow Thai style paste and half the garlic. Cook until fragrant, 1 min. 


Pour the coconut milk, veg stock paste, sugar and water for the soup (see pantry for both amounts) into the pan.

Bring to the boil, then lower the heat to medium and simmer until starting to thicken, 8-10 mins.

Taste and season with salt and pepper.


While the soup simmers, put the naans onto a baking tray. Sprinkle with a little water, spread over the butter (see pantry for amount) and remaining garlic and pop them into the oven to warm through, 2-3 mins.

Once roasted, add the butternut to the soup, then stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Add a squeeze of lime juice from a lime wedge, then taste and add more salt, pepper and lime juice if needed.


Share the butternut and coconut soup out between your bowls.

Serve with the garlic butter naan and any remaining lime wedges alongside.