Ingredients
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1 tbsp Oil
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1 OnionDiced
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1 Garlic CloveCrushed
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1 tbsp Red Thai Curry Paste
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3" Root Ginger Piece
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1 tsp Ground Coriander
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1 tsp Ground Cumin
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Salt and Black Pepper
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1 Large Roasted Pumpkin or Butternut Squash
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600mls Hot Vegetable Stock
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1 ½ tsp Fish Sauce
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200mls Low Fat Coconut Milk
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1-2 tsp Smooth Peanut Butter
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1 tsp Lime Juice
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40g Toasted Coconut Flakes
Directions
This Thai Roasted Butternut Squash Soup is bursting with flavours and colours. It makes for a comforting lunch and can be enjoyed hot or cold! Try pairing it with one of our bread recipes.
Steps
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1
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Roast the butternut whole at 200ºC for 40 mins or until soft. Peel and dice. |
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2
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Put the oil in a large pan over a medium-low heat. Add the onion, garlic, curry paste, ginger, ground coriander, ground cumin, salt and pepper. Stir to combine and cook until the onion is translucent, about 8-10 mins. |
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3
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Stir in the roasted butternut, coating with the mixture and cook for 2-3 mins. |
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4
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Add the stock, fish sauce and coconut milk. Bring to the boil then lower the heat and simmer for 5 mins stirring frequently. |
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5
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Add the peanut butter, lime juice, salt and pepper and leave to cool before liquidising. |
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6
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Gently heat through before serving, do not boil. |
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7
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Garnish with a swirl of coconut milk and some toasted coconut flakes before serving. |
