Red thai butternut squash soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 tsp coconut oil
- 2 tbsp Thai red curry paste
- 1 onionfinely chopped
- a small bunch corianderstalks finely chopped, leaves roughly chopped
- a thumb-sized piece gingerfinely grated
- 1 clove garlicsliced
- 1 red chillifinely chopped
- 750g butternut squashpeeled and cut into 2cm dice
- 1.5 litres vegetable stockhot
- 1 limejuiced
Nutrition: per serving
- kcal160low
- fat4.1glow
- saturates1.3g
- carbs22.6g
- sugars13.9g
- fibre7.5g
- protein4.3g
- salt1.3g
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.
