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Thai squash soup

Thai squash soup

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A star rating of 3.5 out of 5.12 ratingsRate
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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

Recipe from Good Food magazine, April 2012

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A star rating of 3.5 out of 5.12 ratings
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