Thai Butternut Squash and Curry Soup

Preparation Time: 15 - 20 minutes

Cooking Time: 20 minutes

Serves: 3

Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian



  1. Melt the Lucy Bee Coconut Oil in a large pot over a medium heat.
  2. Add the squash, onion, garlic, curry paste, cumin, Lucy Bee Turmeric Powder, and chilli flakes. Stir to combine.
  3. Once the onions have softened, add the vegetable stock. Bring the mixture to the boil and simmer until the squash is soft (around 20 minutes).
  4. Add the Lucy Bee Creamed Coconut and stir in. Taste the mixture and add more curry paste if preferred.
  5. Remove from the heat. Blend the soup mixture using a blender or hand blender/whisk.
  6. Season with Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns. Top with the coriander.


Lucy Bee is a lifestyle brand selling food, skincare and soap products all completely free from palm oil and with minimal use of plastic. Lucy Bee is concerned with Fair Trade, organic, ethical and sustainable living, recycling and empowering people to make informed choices and select quality, natural products for their food and their skin.

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