Spicy Butternut Squash Soup

An early-autumn evening, round the equinox. Nights are getting longer, colder, and we’re all gathered round that large wooden table, tastebuds quivering, waiting for dinner to be served. The yoga retreat vibes were high, sharing laughs, heart-warming chats, positivity and love round. In a slow and delicate dance, our hosts started to place large plates under our nose – filled with an orange liquid, crowned with a dash of olive oil and radish sprouts, a mouth-watering, oriental and spicy smell coming out of them. Eager to taste it, we digged our spoons like one man – and there, replacing the joyous noise, a complete silence settled. The sound of happiness and contentment. The squash’s sweetness coupled with some delicious lemongrass, spicy ginger and creamy coconut milk – a game-changing soup. I had to ask for more. And I had to recreate it at home. So here you are. Enjoy!

Eager to taste it, we digged our spoons
like one man – and there,
replacing the joyous noise,
a complete silence settled.

Retreat Inspiration - Spicy Butternut Squash Soup

Portions: 4 people.
Preparation time: 25 minutes.
Cooking time: 45 minutes.


For one portion of curry paste:

2 stalks of lemongrass, coarsely sliced
1 small red chilli
2 shallots, coarsely sliced
2 tbsp of fresh grated ginger
2 coves of garlic
4 Kaffir lime leaves
Some water

For the soup:

1 portion of curry paste (see above)
2 onions, finely sliced
1 butternut squash (approximately 800 grams), peeled and cut in cubes
350ml of coconut milk
500ml of water
Salt and pepper


(1) Make the curry paste. Prepare all the ingredients like indicated above, add them all to a blender/mixer, with a little water (adjust while making the paste, start with one or two table spoons only) and mix until obtaining that paste consistency.

(2) Prepare the butternut as well as the onions. Heat a tablespoon of coconut oil in a saucepan and caramelise the onions, for about 5 minutes. Once ready, add the entire curry paste. Cook for about 3 minutes.

(3) Add the butternut and cook for 3 more minutes. Add the water as well as the coconut milk. Bring to a boil and then cover, leaving a little space with the lid to let the steam come out (and thus avoid soup’s spillovers).

(4) Cook on medium heat (and gentle boiling) for about 30 minutes or until the butternut’s soft.

(5) Once cooked, mix with a hand-blender (or a blender, being careful to open the lid slightly to enable the steam to get out). Eat warm, with some more coconut milk, olive oil and some seeds or nuts parachuted on top. Enjoy!