ThAI BUTTERNUT SQUASH SOUP



_ Ingredients

Thai red curry paste 2 tbsp

coconut oil 2 tsp

coriander a small bunch, stalks finely chopped, leaves roughly chopped

onion 1, finely chopped

garlic 1 clove, sliced

ginger a thumb-sized piece, finely grated

butternut squash 750g, peeled and cut into 2cm dice

red chilli 1, finely chopped

lime 1, juiced

vegetable stock 1.5 litres, hot

_ Method



Heat the coconut oil in a large pan over a medium heat and add the

curry paste. Cook gently for 2-3 minutes or until fragrant. Add the

onion and a pinch of salt, then cook for 10 minutes until translucent.

 Add the coriander stalks, ginger, garlic and ½ the chilli, then cook for

2 minutes. Tip in the butternut squash, stock and a little more

seasoning, and simmer for 30 minutes until the squash is very tender.

Add the lime juice, then use a hand blender to whizz until completely

smooth. Divide between bowls, then top with the coriander leaves and

remaining chopped chilli.

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