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Thermomix Thai Butternut Squash Soup for TM31 Owners

Course Soup
Cuisine Thai Canadian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 -8
Author Valerie Lugonja via Jenny Wijesinghe


  • 10 g oil
  • 10 g fresh ginger , peeled
  • 50 g onion , minced
  • 400 g butternut squash , peeled and cut into small pieces
  • 100 g potatoes , cleaned and cut into small pieces unpeeled
  • 50 g raw cashew nuts
  • 1 teaspoon salt
  • 1 heaping tablespoon chicken stock paste (optional)
  • 750 g organic chicken stock
  • 200 g coconut milk or coconut cream

Thai Flavour Pack for Bouquet Garni

  • 1 stalk lemon grass , sliced in half, then 1 cm pieces
  • 2 small red thai chilies , halve and remove seeds
  • 1 cm piece of galangal , thinly sliced
  • 4-5 kaffir lime leaves


Place the following ingredients into the simmering basket and set aside:

  1. stalk lemon grass, sliced in half and then into 1 cm pieces
  2. small red thai chilies, halve and remove seeds
  3. cm piece of galangal, thinly sliced
  4. kaffir lime leaves

Proceed with the Recipe:

  1. Scale oil, fresh unpeeled ginger and onion into TM bowl; chop 5 seconds on speed 5
  2. Scrape down sides of bowl with spatula; sauté 3 minutes at 120°C on speed 1
  3. While sautéing, peel, chop and weigh butternut squash in varoma on lid
  4. Add butternut squash, potato, cashew nuts, salt, white pepper, broth an optional chicken stock paste; place a cloth on the MC in the lid, hand over that and mince ingredients for 3 seconds at speed 10 to enable simmering basket to fit into the TM bowl
  5. Gently press simmering basket into place in the TM bowl; cook 15 min at 100°C on speed 1
  6. Remove simmering basket with spatula; push soup through simmering basket with spatula so only solids remain; discard contents
  7. Add 200g coconut milk; combine for 5 seconds at speed 2
  8. Season to taste with salt and freshly ground pepper
  9. Garnish with Cilantro or lime; serve hot