Thai squash soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 onionchopped
- 1 lemongrassstalk, bashed and shredded
- 1-2 red chilliesroughly chopped
- 1kg butternut squashpeeled and diced
- juice 1 lime
- 125ml coconut milk
- small bunch corianderleaves picked
Nutrition: per serving
- kcal161
- fat6g
- saturates5g
- carbs23g
- sugars13g
- fibre5g
- protein4g
- salt0glow
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.
