Thai butternut squash soup
Autumn is all about soup and pumpkins right?! My recipe for a warming Thai butternut squash soup:
- 1 medium to large butternut squash, chopped in chunks
- 1 large red onion, finely chopped
- A small thumb size piece of ginger, finely chopped
- 1 lemongrass stick, bashed with the back of a knife
- Bunch of coriander
- 1-2 tbsp. of thai red curry paste (depends on how spicy you like it)
- 400 ml. of full fat coconut milk
- 1-2 limes
- Start by frying the onion in some ghee or oil until soft, then add the ginger, chopped coriander stalks and the lemongrass stick and fry for a minute or 2.
- Add the red curry paste, fry for another 2 minutes and add the butternut squash chunks, coconut milk and top of with water until the squash is just covered. Season with salt and pepper.
- Bring the soup to a boil, now lower the heat and let it simmer for about 30 minutes. Check if the squash is cooked and if so, blend the soup with a (hand) blender, adding more water if the soup is too thick.
- Finish by adding the juice of 1 lime and taste if it needs more salt and pepper or a little piece of a vegetable stock cube.
- Serve with the coriander leaves, extra optional lime juice and some naan bread!
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