Red Thai & Butternut Squash Soup

Who doesn’t love a soup, especially when it’s cold and windy outside. In the winter, we all want to hunker down and get cosy. In the cold months, we must nourish our bodies and support our immune system.

Utilise seasonal ingredients when they are at their best.

This soup contains

• Butternut squash
• Carrots
• Onions
• Red Lentils
• Butter beans

Seasonal Ingredients Needed

Vitamins A, K, C, B6 and E. You also have protein from the Lentils and beans

Red lentils. These are inexpensive and packed with nutrients that support our energy, blood health and immunity. They contain B vitamins, iron, zinc, potassium and copper.

Comforting

• Warming
• Full of goodness
• Delicious
• Spicy

When served with the toppings, it makes such a beautiful spoonful.

Red Thai & Butternut Squash Soup Recipe

Author: Karran Minchinton Cooking Method:Stove Top Cuisine:Thai Fushion Courses:Soup Lunch

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesRest time: 5 minutesTotal time: 45 minutesServings:4 servingsCalories: kcal Best Season:Winter

Description

This is a lovely twist on the usual butternut squash soup. It has the addition of some red Thai paste, which lifts the soup and creates a silky, warming soup.

Ingredients

• 2 tsp of olive oil
• 1-2 tsps of Thai red curry paste, depending on your spice tolerance
• 1 onion, finely chopped
• 2 cloves of garlic crushed
• Thumb-sized piece of ginger, grated
• 1 tsp of ground cumin
• 1 tsp of ground coriander
• 500 g of butternut squash, diced
• 250 g of carrots, diced
• 625 ml of vegetable stock
• 400 ml can of coconut milk ( preferably not low-fat). *See Notes*
• Juice of 1 lime plus wedges for serving

Toppings You could use

• Corriander leave
  
• Sliced red chilli
• Large toasted coconut flakes

Instructions

1. Prepare all your vegetables in advance
2. Heat the oil in a large heavy pan. Once the oil is hot, add the onion. Cook on low heat for 10 minutes until they are soft and starting to colour, season. Next, add the curry paste, spices, garlic and ginger. Cook for 5 minutes, stirring.
3. Add the carrots and butternut squash, stir through, and add the vegetable stock. Bring the soup to a boil, then reduce to a simmer. Let it simmer until the vegetables are soft, about 20 minutes. Remove from the heat.

Add most of the can of coconut milk, apart from 50 ml. The saved coconut milk will be drizzled over each bowl. Stir the coconut milk through the soup. Check the seasoning and spice. If you want it hotter, you can add more Thai red chilli paste

4. Next, either blitz the soup with a hand blender or in batches in a blender. Place the soup in a pot and gently heat it through. Add your choice of toppings and serve.

Notes

• 1. I know coconut milk is higher in fat, but it really does make a difference. If you want to cut down on the fat then use the reduced fat version and maybe a few spoons of the cream from the full fat and stir through.

Keywords:red thai, soup, red thai soup, vegan soup, vegan lunch, vegan Thai and butternut squash soup

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