Name: Thai squash soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 1 onion chopped; 1 lemongrass stalk, bashed and shredded; 1-2 red chillies roughly chopped; 1kg butternut squash peeled and diced; juice 1 lime; 125ml coconut milk; small bunch coriander leaves picked

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Thai squash soup

Thai squash soup

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 3.4 out of 5.14 ratingsRate

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Up your vegetable intake with this fragrant pumpkin soup spiced with Asian flavours

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 onion

chopped
1 lemongrass

stalk, bashed and shredded
1-2 red chillies

roughly chopped
1kg butternut squash

peeled and diced
juice 1 lime
125ml coconut milk
small bunch coriander

leaves picked

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Nutrition: per serving

kcal161
fat6g
saturates5g
carbs23g
sugars13g
fibre5g
protein4g
salt0g

low

Method

step 1

Fry the onion, lemongrass and most of the chilli in a large pan with a splash of water for 2-3 mins until softened – add more water if it starts to catch. Tip in the squash and stir. Cover with 1 litre water, bring to the boil and simmer for 15 mins until the squash is tender. Add lime juice, remove from the heat and blitz with a hand blender until smooth.
step 2

Pour in the coconut milk, season, then return to the heat to gently warm through. Ladle into bowls and serve with coriander and the remaining chilli.

Recipe from Good Food magazine, April 2012

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A star rating of 3.4 out of 5.14 ratings

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