Thai butternut squash soup
Waitrose and Partners

Thai butternut squash soup

    • Serves4
    • CourseMain meal
    • Prepare20 mins
    • Cook25 mins
    • Total time45 mins


    • 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
    • 60g Lurpak garlic butter, at room temperature
    • 30g fresh root ginger, grated
    • 1 flute or 2 demi-baguettes (about 260g)
    • 1/2 x 28g pack coriander, stalks reserved and leaves roughly chopped