Thai Butternut Squash Soup
Make the most of autumn’s harvest with this hearty and warming Thai Butternut Squash Soup. Best served with croutons, or some crusty sourdough. You can't beat a bowl of homemade soup!
Servings 6
Ingredients
- 1-1.3 kg butternut squash or pumpkin peeling is optional, just scoop the seeds out and cut the butternut squash into small chunks
- 2 tablespoons Thai red curry paste
- 400 ml can coconut milk full-fat or half-fat will both work
- 600 ml vegetable stock
Instructions
- Add the chopped butternut squash to a large saucepan along with the red curry paste. Gently sauté over a medium heat and cook for about 2-3 minutes until all the squash is thoroughly coated in the curry paste.
- Add the coconut milk and vegetable stock, cover the pan and leave to simmer for about 25-30 minutes or until the squash is soft. If you leave the peel on the squash, then it will take nearer to 30 minutes to soften.
- Blend the soup in a food processor or with a handheld blender until smooth. Add a couple of generous pinches of salt and some black pepper (optional), stir and serve immediately. Top with croutons, or serve with your favourite bread - I recommend sourdough.The soup will keep stored in the fridge for up to 3 days.