Coconut Squash Soup with Chilli Oil and Chopped Peanuts

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recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 31 ratings

This Thai style soup is sweet, spicy and vibrant. The extra garnish is optional but highly recommended.

recipe updated Oct 25, 2022


  • Ginger icon
    10 g
  • Fresh chili icon
    Fresh chili
  • Butternut squash icon
    Butternut squash
    600 g
  • Onion icon
    150 g
  • Coconut oil icon
    Coconut oil
    1 tablespoon
  • Peanut oil icon
    Peanut oil
    1 tablespoon
  • Garlic clove icon
    Garlic clove
  • Ground cumin icon
    Ground cumin
    1 teaspoon
  • Ground coriander icon
    Ground coriander
    2 teaspoons
  • Cayenne pepper icon
    Cayenne pepper
    ¼ teaspoon
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Vegetable stock icon
    Vegetable stock
    550 g
  • Coconut cream icon
    Coconut cream
    100 g
  • Coconut cream icon
    Coconut cream
    4 teaspoons
  • Chili oil icon
    Chili oil
    as needed
  • Peanuts icon
    4 teaspoons
  • Cilantro icon
    4 tablespoons


  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit max blade to kCook bowl
  4. Add coconut oil and peanut oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 120°C, speed 3
  8. Then add ginger and fresh chili to the kCook bowl
  9. Turn direct prep attachment to position 1
  10. Slice butternut squash and onion into the kCook bowl with direct prep attachment
  11. Turn direct prep attachment to position 2
  12. Add garlic clove, ground cumin, ground coriander, cayenne pepper and salt & pepper to the kCook bowl
  13. Cook with filler cap removed - 2 min, 120°C, speed 3
  14. Then add vegetable stock and coconut cream to the kCook bowl
  15. Cook with filler cap fitted - 20 min, 98°C, speed 3
  16. Blend with filler cap fitted - 2 min, speed 12
  17. Serve
  18. Garnish with coconut cream
  19. Drizzle with chili oil
  20. Sprinkle with peanuts
  21. Garnish with cilantro
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