Thai squash soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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
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.
