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Creamy Coconut and Butternut Squash Soup with Quorn Vegan Pieces

(39)

3 out of 5 stars

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creamy coconut and butternut squash soup with quorn vegan pieces recipe
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Flavoured with lemongrass, coconut, and warming ginger, this vegan Thai-inspired soup is perfect for lunch or a light dinner. When it’s cold outside, you’ll find plenty of warmth in a bowlful of our Coconut and Butternut Squash Soup. While we can’t take you to Thailand in person, we can certainly transport your tastebuds with these flavours!

If you like things spicy, why not double up on the siracha? And if you don’t like spice…? Well, we won’t tell anyone if you skip the hot sauce.

Vegan and Vegetarian Winter Comfort Foods Vegan Recipes

Serves 4

50 mins

Easy

605 cals
(Per serving)

43.3g of fat
(Per serving)

Vegan

Quorn Vegan Chicken Pieces packaging.

Made with Quorn Vegan Chicken Pieces

See product See recipes

High in Protein

Source of Fibre

Low in Saturated Fat

Ingredients

  • 1 pack (280g) Quorn Vegan Pieces
  • 2 tbsp coconut oil
  • 1 medium butternut squash, peeled, seeded and chopped (700g)
  • 1 onion, chopped
  • 1 tbsp minced ginger
  • 1 tbsp minced lemongrass
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and pepper
  • 750ml vegetable stock
  • 4 tsp soy sauce
  • 1 tsp brown sugar
  • 400ml tin coconut milk
  • 1 tbsp lime juice
  • ½ lime zest
  • 2 kaffir lime leaves
  • 120g roasted peanuts
  • 1/4 cup finely chopped fresh coriander
  • 2 tbsp sriracha hot sauce

Method

  1. Heat the oil in medium saucepan set over a medium heat. Cook the butternut squash, onion, ginger, lemongrass, garlic, salt and pepper for 5-7 minutes until starting to soften. Stir in the stock, soy sauce and brown sugar, then bring to the boil.
  2. Reduce the heat to medium-low and simmer for 15-20 minutes or until the squash is very tender. Puree until smooth with a hand blender or jug blender.
  3. Stir in the coconut milk and lime juice and bring back to a simmer. Stir in the Quorn Vegan Pieces and cook for a further 12 minutes.
  4. Divide between 4 bowls. Top with the peanuts, coriander and sriracha.

Chefs tip

Substitute peanuts with cashews.

Recipe Inspiration

See all recipes

The nation has spoken

(39)

3 out of 5 stars

Sally Fereday

1 out of 5 stars

The recipe was tasty but all of the hard work was ruined as the quorn pieces disintegrated into tiny flecks of quorn, and what remained of the quorn pieces was soft mush that tasted slightly fishy - vegetarian quorn never acted that way before for me, it remained firm - so disappointing

Response from Quorn

Oh no Sally, not we want to hear! Please email us with the details on this one :(

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