Thai Squash Soup
This vibrant and heartwarming squash soup is a delightful blend of fragrant lemongrass, spicy chili, creamy coconut milk, and zesty lime juice. The velvety texture of the butternut squash creates a comforting base, while the fresh coriander adds a pop of herbal freshness. With each spoonful, you'll be treated to a symphony of flavors that will surely warm your soul.
— Constant Cookbook
Ingredients
- 1 onion , chopped
- 1 lemongrass stalk, bashed and shredded
- 1-2 red chillies , roughly chopped
- 1kg butternut squash , peeled and diced
- juice 1 lime
- 125ml coconut milk
- small bunch coriander , leaves picked
Instructions
- Fry the onion, lemongrass and most of the chilli in a large pan with a splash of water for 2-3 mins until softened – add more water if it starts to catch. Tip in the squash and stir. Cover with 1 litre water, bring to the boil and simmer for 15 mins until the squash is tender. Add lime juice, remove from the heat and blitz with a hand blender until smooth.
- Pour in the coconut milk, season, then return to the heat to gently warm through. Ladle into bowls and serve with coriander and the remaining chilli.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 161 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 4 grams protein
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