Thai Style Butternut Squash Soup

READY IN: 30mins
Recipe by Lisa Connelly

A lovely, creamy alternative to the sin free version, although you could reduce the fat content by using reduced fat coconut milk.

Top Review by naturegal07

Yum! I needed to add more than 1 pint of stock (I used Chicken Better than Bouillon ) because my squash was huge and a pint hardly covered all of the cubes. I recommend using "1 pint" as a guideline and adding more broth or water if needed. Instead of curry powder, I substituted Mae Ploy brand red curry paste. For a garnish, I roasted the squash seeds in the oven with salt and olive oil and sprinkled a few on top of the soup. It was delicious as leftovers, too. We'll be making this again!

Ingredients Nutrition

Directions

  1. Heat the olive oil in a heavy based pan and cook the onion until soft.
  2. Add the stock, butternut squash and curry powder to taste- as spicy as you like!
  3. Bring to the boil and then cover and simmer until the squash is tender.
  4. Once the squash is cooked, stir in the coconut milk.
  5. Pour into a food process/liquidiser and blend until smooth.
  6. Return to the pan and warm through.
  7. Season to taste and serve.

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