Name: Thai coconut squash soup
Total time: 1500 s
Yield: 4
Ingredients: 1 pack butternut squash; 1 tablespoon vegetable oil; 2 onion; 2 tablespoon root ginger; 2 red chilli; 3 clove garlic; 1 pack green Thai curry paste; 500 millilitre vegetable stock; 1 tin reduced fat coconut milk; to taste coriander; 1 red chilli

Step 1

Add the oil (15 mL) to a large saucepan and place on a medium heat. Add the onions (2) , butternut squash slices (1 pack) , ginger (10 g) , red chilli (2) and garlic (3 cloves) and cook for 5 minutes until the onions are sweet and translucent.

Step 2

Stir in the Thai green curry paste (1 pack) followed by the vegetable stock (500 mL) and coconut milk (1 tin) . Bring the mixture to the boil then reduce the heat and simmer for 15 minutes, until the squash is soft and tender.

Step 3

Transfer the contents of the saucepan to a blender and blitz until smooth.

Step 4

If serving hot, return to a clean saucepan and heat through; alternatively serve cold. Either way, scatter over the coriander (to taste) and red chilli (1) ; if liked, to serve.

Thai coconut squash soup

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