Thai-Style Butternut Squash Soup

Squash is a great low-calorie veg option as it has good natural sweetness and readily takes on the flavours of other ingredients – whether that’s European herbs and seasonings or, as here, some fiery, punchy spices. A really good curry paste is essential – as it forms the soup base. This is a great soup to pack into a flask and take to work.

INGREDIENTS

SERVES: 4

1 tbsp sunflower oil

2 medium onions, diced

2 lemongrass stems, tough outer layers removed and finely sliced

3 garlic cloves, finely grated

2.5cm piece of ginger, grated

1 red chilli, finely chopped

2 tbsp good-quality Thai red curry paste (40g)

1.2kg peeled and diced butternut squash

600ml fresh vegetable stock

1 tbsp fish sauce

200ml tinned half-fat coconut milk

Sea salt and freshly ground black pepper

To finish

1 long red chilli, finely sliced

A handful of coriander leaves, roughly chopped

METHOD

1: Heat the oil in a large non-stick saucepan over a high heat. Add the onions and cook for 5 minutes, adding a splash of water if they start to stick.

2: Add the lemongrass, garlic, ginger and red chilli and cook for 2 minutes, then stir in the curry paste and cook for another 1–2 minutes, until fragrant.

3: Add the butternut squash, veg stock and fish sauce and bring up to a gentle simmer. Put a lid on the pan and simmer gently for 25 minutes or until the squash has softened.

4: Pour in the coconut milk, stir well and cook, uncovered, for a further 5 minutes.

5: Using a jug blender, blitz the soup in batches until smooth. Return to the pan and place over a gentle heat. If the soup is a little thin, simmer for a few minutes more; if it’s too thick, add a splash more water.

6: Taste the soup and season with salt and pepper if needed. Divide between warmed bowls and top with sliced red chilli and chopped coriander. Grind a little extra black pepper over each serving too.

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