Creamy Coconut and Butternut Squash Soup with Quorn Vegan Pieces

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.

Serves 4

50 mins

Easy

605 cals
(Per serving)

43.3g of fat
(Per serving)

Vegan

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.

Tip: Substitute peanuts with cashews.