The best shout for some Halloween munching. Better than any Thai squash soup you’ll get in the supermarkets.
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Serves
4
Vegetable Stock
Butternut Squash
Onion
Garlic
Coconut Milk
Coriander
Chilli
Ginger
Lemongrass Stalk
Olive Oil
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Serves
4
Vegetable Stock
Butternut Squash
Onion
Garlic
Coconut Milk
Coriander
Chilli
Ginger
Lemongrass Stalk
Olive Oil
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Step 1.
Finely slice onion, red chilli, cloves of garlic, the coriander stalks and the ginger. Set them aside.
Step 2.
Trim, peel and de-seed the butternut. Then, chop into 2cm chunks. Trim and gently bash the lemongrass to release it's oils.
Step 3.
Get a large pan on the heat and pour in a glug of olive oil. Add your onion, ginger, garlic, coriander stalks and 1/2 of the chilli. Fry until softened, then add the lemongrass stalk. Mix it in and add your pumpkin.
Step 4.
Stir it about. Pour both the coconut milk and stock in, bring the mixture to the boil and place a lid on. Reduce the heat down to medium and let simmer, until the butternut has softened, 15-20 mins.
Step 5.
Discard the lemongrass stalk. Take a hand blender and blitz the pumpkin mixture.
Step 6.
Turn up the heat and bubble the soup down until thickened to your liking. Taste and season with salt.
Step 7.
When ready, pour soup into bowls, scatter with coriander leaves, some of the reserved chilli and drizzle over some olive oil. Enjoy!
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