Jon and I are big fans of Thai inspired foods, and I wanted to see if I could replicate this safely with butternut squash in soup form.
It went down a storm, so here you go, my very own Thai inspired butternut squash soup! Let me know what you think!
You will need:
- 1 butternut squash, peeled and cubed
- 1 red onion, peeled and chopped
- 1 lemon grass, lightly bashed
- 1 garlic, crushed
- 2cm piece of fresh ginger, grated
- 400ml can of coconut milk
- 600ml chicken stock
- handful of coriander
- 1 mild green chilli
- Juice from 1/2 a lime
- Dash of soya sauce
- Salt and pepper to season
Preheat the oven to 180c, add the prepared butternut squash to a roasting tin, drizzle with olive oil, season, and place in the oven to roast for around 25-30 minutes.
Meanwhile, gently fry the chopped onion in a large saucepan with some olive oil, along with the garlic, ginger, chilli and lemon grass for around 10-15 minutes until softened.
When ready, add the roasted butternut squash from the oven, and stir.
Pour in the coconut milk and stock, stir well and leave to simmer for 5 minutes.
Add the juice from the lime, and a dash of soya sauce, as well as a handful of chopped coriander. Season and stir well.
Remove the lemon grass, turn off the heat, and then blend until smooth.