Ingredients
-
1 tbsp Oil
-
1 OnionDiced
-
1 Garlic CloveCrushed
-
1 tbsp Red Thai Curry Paste
-
3" Root Ginger Piece
-
1 tsp Ground Coriander
-
1 tsp Ground Cumin
-
Salt and Black Pepper
-
1 Large Roasted Pumpkin or Butternut Squash
-
600mls Hot Vegetable Stock
-
1 ½ tsp Fish Sauce
-
200mls Low Fat Coconut Milk
-
1-2 tsp Smooth Peanut Butter
-
1 tsp Lime Juice
-
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
1
|
Roast the butternut whole at 200ºC for 40 mins or until soft. Peel and dice. |
2
|
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. |
3
|
Stir in the roasted butternut, coating with the mixture and cook for 2-3 mins. |
4
|
Add the stock, fish sauce and coconut milk. Bring to the boil then lower the heat and simmer for 5 mins stirring frequently. |
5
|
Add the peanut butter, lime juice, salt and pepper and leave to cool before liquidising. |
6
|
Gently heat through before serving, do not boil. |
7
|
Garnish with a swirl of coconut milk and some toasted coconut flakes before serving. |