Thai-Spiced Butternut Squash Soup
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1 butternut squash ((approx. 650g) peeled, deseeded and cut into chunks )
- • 1 onion (peeled and diced)
- • 1 red pepper (deseeded and diced)
- • 5 cloves of garlic (peeled and crushed)
- • 3 cm thumb fresh ginger (peeled and grated)
- • 11/2 tbsp lemongrass paste
- • 11/2 tsp chilli flakes
- • 2 tsp ground cumin
- • 2 tsp ground coriander
- • 2 tbsp tomato puree
- • 2 vegetable stock cubes (made up with 1 litre boiling water)
- • 600 ml coconut, plant-based dairy milk alternative
- • juice of half a lime
- • 1 tbsp light soy sauce
- • handful of coriander (chopped)
- • low-calorie cooking spray
Preparation Steps
Spray a large saucepan with low-calorie cooking spray and set over a medium heat.
Add the onions and peppers and sauté for 5 minutes until beginning to soften.
Add the garlic and ginger and stir well.
Add the cumin, ground coriander and chilli flakes and cook for 1 minute until the spices become aromatic.
Stir in the lemongrass paste and tomato puree, then add the stock and coconut milk and butternut squash.
Bring to a boil, then reduce the heat to a simmer. Allow to cook for 35 minutes until the butternut squash is soft.
Add the lime juice and soy sauce.
Blitz the soup using a food processor or stick blender. Take care not to splash yourself with hot soup!
Return to the pan and make sure it is piping hot. Stir in the chopped coriander and serve.