Vegan and Vegetarian Recipes

Creamy Coconut and Butternut Squash Soup with Quorn Meatless Pieces

Flavored with lemongrass, coconut and warming ginger, this vegan Thai inspired soup is perfect for lunch or a light dinner.

Serves 4

50 mins

Easy

605 cals
(Per serving)

43.3 g of fat

Made with Quorn Meatless Chicken Pieces

Soy-free
Excellent source of protein
Non-gmo

Ingredients

  • 1 pack (10.58oz) Quorn Meatless Pieces
  • 2 tbsp coconut oil
  • 1 medium butternut squash, peeled, seeded and chopped (1.5lb)
  • 1 onion, chopped
  • 1 tbsp minced ginger
  • 1 tbsp minced lemongrass
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and pepper
  • 3 cups vegetable stock
  • 4 tsp soy sauce
  • 1 tsp brown sugar
  • 1 ½ cups coconut milk
  • 1 tbsp lime juice
  • ½ lime zest
  • 2 lime leaves
  • ¼ lb roasted peanuts
  • 1/4 cup finely chopped fresh coriander
  • 2 tbsp sriracha

Method

  1. Heat the oil in medium saucepan set over a medium heat. Cook the butternut squash, onion, ginger, lemongrass, garlic, salt and pepper for 5-7 minutes until starting to soften. Stir in the stock, soy sauce and brown sugar, then bring to the boil.
  2. Reduce the heat to medium-low and simmer for 15-20 minutes or until the squash is very tender. Puree until smooth with a hand blender or jug blender.
  3. Stir in the coconut milk and lime juice and bring back to a simmer. Stir in the Quorn Meatless Pieces and cook for a further 12 minutes.
  4. Divide between 4 bowls. Top with the peanuts, coriander and sriracha.

Chefs tip

Substitute peanuts with cashews.

Recipe inspiration

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