Thai squash soup

Thai squash soup

  • Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal161
fat6g
saturates5g
carbs23g
sugars13g
fibre5g
protein4g
low insalt0g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.11 ratings
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