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Thai butternut squash soup
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2 tbsp sunflower oil
100g jar Cooks’ Ingredients Thai red curry paste
1 medium butternut squash (about 1.2kg), flesh chopped into 1.5cm cubes, seeds reserved
500ml hot vegetable stock
2 x 400ml cans essential reduced-fat coconut milk
60g Lurpak garlic butter, at room temperature
30g fresh root ginger, grated
1 flute or 2 demi-baguettes (about 260g)
½ x 28g pack coriander, stalks reserved and leaves roughly chopped
1. Preheat the oven to 200˚C, gas mark 6. Heat 1 tbsp oil in a large saucepan over a medium heat. Add the curry paste; fry for 1 minute, until fragrant. Add the squash and fry for 1 minute. Add the stock and coconut milk and bring to the boil. Boil rapidly for 20 minutes, until the squash is soft.
2. Meanwhile, mix the garlic butter with the ginger and season. Slice the bread into 2-3cm slices, not quite cutting the whole way through, then butter the slices. Put on a baking tray. In a small bowl, mix the reserved squash seeds with the remaining 1 tbsp oil; season. Put on the baking tray next to the bread and bake for 10 minutes.
3. When the squash is soft, stir through the coriander stalks and whizz in a blender until smooth. Season and add a little water to loosen, if needed. Spoon into bowls and scatter over the coriander leaves and roasted seeds, serving the garlic bread on the side.
This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2018.