Thai-style coconut butternut squash soup
Serves 2-4. Prep time: 15 mins. Cooking time: 25 mins

RECIPE

Add the oil to a deep pan with 1 roughly chopped red onion, 1 roughly chopped red pepper and cubes of butternut squash and toss together.
On a low heat with the lid on, steam cook the vegetables for about 5-10 mins. Stir periodically to avoid burning.
Once you can easily pierce the squash, add the garlic and ginger and cook for a further 1-2 minutes. Add the 1 tab. fish sauce, ½ teas. brown sugar, small deseeded and finely chopped chilli, 1 litre vegetable stock, juice of 1 lime and 1 can of coconut milk. Don’t replace the lid.
Bring to the boil, then turn the heat back down to simmer, cooking for a further 10 mins. Stir occasionally and watch the pan contents don’t boil over!
Remove the saucepan from the heat and, using a hand blender, roughly blend the mixture so there are ‘lumps’ of the vegetables. Toss in the fresh coriander and serve.

Ingredients

1kg peeled and deseeded butternut squash, cut into 3cm/1¼in cubes

1 large red onion, roughly chopped

1 red pepper, deseeded and cut into cubes

4 tbsp extra virgin olive oil

Thumb size piece fresh root ginger, peeled and grated

2-4 cloves garlic peeled and grated

Small chilli deseeded and finely chopped (option to use chilli flakes)

1 litre vegetable stock

250ml coconut milk (can)

1 Tab. Fish sauce or vegan alternative for seasoning

½ teas. brown sugar

1 Lime, juiced.

Handful of chopped fresh coriander to finish.

Option to add chicken; peas; carrots; mange toute; green beans.

Batch cooking:

If covered and chilled in the fridge, this dish can be made up to 3 days ahead.
If stored in a freezer-proof bag or container, this soup freezes well for up to 3 months.

Thai-style coconut butternut squash soupServes 2-4. Prep time: 15 mins. Cooking time: 25 mins