Thai-style coconut butternut squash soup
Serves 2-4. Prep time: 15 mins. Cooking time: 25 mins
RECIPE
- Add the oil to a deep pan with 1 roughly chopped red onion, 1 roughly chopped red pepper and cubes of butternut squash and toss together.
- On a low heat with the lid on, steam cook the vegetables for about 5-10 mins. Stir periodically to avoid burning.
- Once you can easily pierce the squash, add the garlic and ginger and cook for a further 1-2 minutes. Add the 1 tab. fish sauce, ½ teas. brown sugar, small deseeded and finely chopped chilli, 1 litre vegetable stock, juice of 1 lime and 1 can of coconut milk. Don’t replace the lid.
- Bring to the boil, then turn the heat back down to simmer, cooking for a further 10 mins. Stir occasionally and watch the pan contents don’t boil over!
- Remove the saucepan from the heat and, using a hand blender, roughly blend the mixture so there are ‘lumps’ of the vegetables. Toss in the fresh coriander and serve.
Ingredients
1kg peeled and deseeded butternut squash, cut into 3cm/1¼in cubes
1 large red onion, roughly chopped
1 red pepper, deseeded and cut into cubes
4 tbsp extra virgin olive oil
Thumb size piece fresh root ginger, peeled and grated
2-4 cloves garlic peeled and grated
Small chilli deseeded and finely chopped (option to use chilli flakes)
1 litre vegetable stock
250ml coconut milk (can)
1 Tab. Fish sauce or vegan alternative for seasoning
½ teas. brown sugar
1 Lime, juiced.
Handful of chopped fresh coriander to finish.
Option to add chicken; peas; carrots; mange toute; green beans.
Batch cooking:
- If covered and chilled in the fridge, this dish can be made up to 3 days ahead.
- If stored in a freezer-proof bag or container, this soup freezes well for up to 3 months.