Northern Squash Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

As the title of the recipe suggests, this comes from Northern Thailand. It is quite hearty, something of a cross between a soup and a stew. The banana flower isn’t essential, but it does add a unique and authentic flavour.


  • 1 butternut squash, about 300g/11oz
  • 1 litre/ pints/4 cups


  1. Peel the butternut squash and cut it in half. Scoop out the seeds with a teaspoon and discard, then cut the flesh into neat cubes. Set aside.

  2. Make the chilli paste by pounding the shallots, peppercorns, chilli and shrimp paste together using a mortar and pestle or puréeing them in a spice blender.