Looking for a flavoursome yet easy soup recipe? Try our punchy thai red curry with butternut squash. Check the ingredients of the thai red curry paste, as some brands contain dried shrimp
Ingredients
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
Method
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.
Nutritional Information
Kcals
160
Fat
4.1g
Saturates
1.3g
Carbs
22.6g
Sugars
13.9g
Fibre
7.5g
Protein
4.3g
Salt
1.3g
