Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Thai red curry butternut squash soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 tsp coconut oil
- 2 tbsp Thai red curry paste
- 1 onion, finely chopped
- a small bunch coriander, stalks finely chopped, leaves roughly chopped
- a thumb-sized piece ginger, finely grated
- 1 clove garlic, sliced
- 1 red chilli, finely chopped
- 750g butternut squash, peeled and cut into 2cm dice
- 1.5 litres vegetable stock, hot
- 1 lime, juiced
Method
- STEP 1
Heat the coconut oil in a large pan over a medium heat and add the curry paste. Cook gently for 2-3 minutes or until fragrant. Add the onion and a pinch of salt, then cook for 10 minutes until translucent. Add the coriander stalks, ginger, garlic and ½ the chilli, then cook for 2 minutes. Tip in the butternut squash, stock and a little more seasoning, and simmer for 30 minutes until the squash is very tender. Add the lime juice, then use a hand blender to whizz until completely smooth. Divide between bowls, then top with the coriander leaves and remaining chopped chilli.
