Thai butternut squash soup
Time: 50 mins
Serves: 4
Sometimes when you’re tired and hungry a warm bowl of soup is just what you need…
Ingredients
- 1 butternut squash (approx 900g - 1 kg)
- 1 red onion
- 3 carrots, peeled
- 3tbsp olive oil
- 2tsp red or green Thai curry paste
- 400ml coconut milk
- 400ml chicken stock
- Handful fresh coriander
- Squeeze of lime juice
Method
- Preheat the oven to 200°C/400°F/Gas 7.
- Cut the squash in half, scoop out the seeds and peel. Cut the flesh into chunks. Peel the red onion and cut into big slices. Peel the carrots and cut into big pieces, about the same size as the squash.
- Put all the vegetables into a heavy-based roasting tin and drizzle with most of the oil. Roast for 30 minutes until tender – a knife should easily glide into the squash.
- Heat the remaining olive oil in a saucepan, add the Thai curry paste and cook for a minute. Add all the vegetables and the coconut milk, take off the heat and blend until smooth using a hand-held blender or in a food processor. Add enough stock to make the soup consistency that you like.
- Put back into the saucepan, simmer gently for 5 minutes and serve with a handful of fresh coriander.
