Thai Butternut Squash Soup
A tasty butternut soup with flavours of red Thai curry paste and coconut
Servings: 2
Calories: 149kcal
Ingredients
- 1 tsp sunflower oil
- 1 onion chopped
- 2 tsps ginger fresh, peeled and chopped into matchsticks
- 3 tsps red curry paste
- 1 whole butternut peeled, deseeded and chopped
- 250 ml chicken stock
- 1 400ml can coconut milk
- 1 tsp fish sauce
- 2 tsps peanuts dry roasted and chopped
- 2 tbsps coriander leaves chopped
- 1 lime quartered
Instructions
- Heat a saucepan over medium heat. Add the sunflower oil and the onion. Stir and fry for about 5 mins until the onion is softened but not browned. Add the ginger and curry paste, and fry for 2 mins, stirring. Then add the butternut squash and stir through.
- Add the chicken stock, coconut milk and fish sauce. Bring to the boil and simmer on low for 20 mins. Or until the butternut is softened.
- Use a handblender to puree the butternut until you have a thick creamy soup.
- Serve topped with the peanuts and fresh coriander leaves with lime wedges on the side.
Nutrition
Calories: 149kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 420mg | Potassium: 310mg | Fiber: 2g | Sugar: 11g | Vitamin A: 49IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 1mg