Hot soup for a cold Winter

Thai Butternut Squash soup
  • coconut oil 2 tsp

  • Thai red curry paste 2 tbsp

  • onion 1, finely chopped

  • coriander a small bunch, stalks finely chopped, leaves roughly chopped

  • ginger a thumb-sized piece, finely grated

  • garlic 1 clove, sliced

  • red chilli 1, finely chopped

  • butternut squash 750g, peeled and cut into 2cm dice

  • vegetable stock 1.5 litres, hot

  • lime 1, juiced

  • STEP 1

Heat the coconut oil in a large pan over a medium heat and add the curry paste. Cook gently for 2-3 minutes or until fragrant. Add the onion and a pinch of salt, then cook for 10 minutes until translucent. Add the coriander stalks, ginger, garlic and ½ the chilli, then cook for 2 minutes. Tip in the butternut squash, stock and a little more seasoning, and simmer for 30 minutes until the squash is very tender. Add the lime juice, then use a hand blender to whizz until completely smooth. Divide between bowls, then top with the coriander leaves and remaining chopped chilli.

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