Laksa Roasted Butternut Squash Soup
Sweet roasted squash blended with spicy laksa paste and coconut milk into a silky soup with a gentle kick.
Made with Laksa paste and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £1.20 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Toss the squash in the olive oil on a large tray and roast for 35 minutes, until soft and caramelised at the edges.
35 min - 2
Put a large pan over a medium heat. Add the ready made laksa paste (see the base recipe) and fry for 2 minutes until fragrant.
2 min - 3
Add the roasted squash, your homemade vegetable stock (see the base recipe) and the coconut milk. Simmer for 10 minutes.
10 min - 4
Blend with a stick blender until completely smooth. Add a splash of water if it is too thick.
- 5
Stir in the lime juice and taste. Add a little more lime if it needs lifting.
- 6
Toast the pumpkin seeds in a dry pan for 2 minutes until they pop. Ladle the soup into bowls and top with seeds and coriander.
2 min
Tips
- Roasting the squash first gives a deeper, sweeter flavour than boiling it.
- Blend in batches if using a jug blender and never fill it more than half full with hot soup.
- Swirl in a spoon of coconut yoghurt at the table to cool the heat if you like.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 3 days. Freeze in portions for up to 3 months. Reheat until steaming hot all the way through.
Questions
Is this soup vegan?
Yes, as long as your laksa paste is vegan. The recipe's paste contains shrimp paste, so use the tamari version of the base, which is vegetarian and vegan.
Can I use pumpkin or sweet potato instead?
Yes. Swap in the same weight of pumpkin or sweet potato and roast for the same time until soft.
How can I make it thicker?
Simmer it uncovered for 5 to 10 more minutes before blending, or use a little less stock.
More made with laksa paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.