Red thai butternut squash soup

Name: Red thai butternut squash soup
Total time: 1 h
Yield: Serves 4
Cuisine: Thai
Ingredients: 2 tsp coconut oil; 2 tbsp Thai red curry paste; 1 onion, finely chopped; a small bunch coriander, stalks finely chopped, leaves roughly chopped; a thumb-sized piece ginger, finely grated; 1 clove garlic, sliced; 1 red chilli, finely chopped; 750g butternut squash, peeled and cut into 2cm dice; 1.5 litres vegetable stock, hot; 1 lime, juiced

Preparation and cooking time
- Total time1 hr
Easy
Serves 4

Ingredients

2 tsp coconut oil
2 tbsp Thai red curry paste
1 onion, finely chopped
a small bunch coriander, stalks finely chopped, leaves roughly chopped
a thumb-sized piece ginger, finely grated
1 clove garlic, sliced
1 red chilli, finely chopped
750g butternut squash, peeled and cut into 2cm dice
1.5 litres vegetable stock, hot
1 lime, juiced

Method

STEP 1
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.
STEP 2
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.
STEP 3
Tip in the butternut squash, stock and a little more seasoning, and simmer for 30 minutes until the squash is very tender.
STEP 4
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 to serve.