Thai Roasted Butternut Squash Soup

Ingredients

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.

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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.

Enjoy

Thai Roasted Butternut Squash Soup

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