Thai Style Butternut Squash Soup

This simple butternut squash soup is such an easy soup recipe to make at home. You roast off the butternut squash with red curry paste to give it loads of flavour and then mix it with creamy coconut milk and lime juice. This soup recipe is simple, easy and tastes amazing.

By @johngs

Original recipe source

Cook time: 45 minutes

Servings: 2

Ingredients

• 1 whole butternut squash
• 1 tbsp red curry paste
• 1 tbsp neutral oil
• 1 bulb garlic
• 1 pinch salt
• 400 g coconut milk
• 3 tsp fish sauce
• 0.5 lime lime juice
• 0 tbsp coconut milk
• 0 chilli oil
• 0 finely chopped coriander leaves

Instructions

1. Pre-heat the oven to 180c fan. Chuck the squash into a roasting tin and add the curry paste, oil and a pinch of salt and toss together. Add the garlic and drizzle over a little oil. Roast for 40-45 minutes or until tender.
2. Chuck the squash into a blender and squeeze in the garlic. Add the coconut milk – save a few tablespoons for garnish – fish sauce and lime juice. Blitz until smooth and creamy.
3. Pour the soup into two bowls and swirl over the remaining coconut milk. Ripple with a skewer if you want to be fancy. Drizzle over the chilli oil and add the coriander. Grab a spoon and dive in.