Thai Infused Butternut Squash and Coconut Soup
Serving
Cooking Time
Prep Time
Difficulty
Cuisine
£0.85 per portion.
- 1/2 largeButternut Squash
- 2 whiteOnions
- 1 largeSweet Potato
- 2 tsp Red ThaiPaste
- 2Lime
- 70 gCoriander
- Topping - SlicedRed Chilli
- Topping - CrushedPeanuts
- 1 pintVegetable Stock
- Calories: 151 kcal
- Protein: 4 g
- Fat: 6 g
- Carbs: 22 g
- Sugar: 5 g
- Salt: 0.5 g
- 1
1. Roughly chop the onions, sweet potato, coriander stalk and the neck of the butternut squash into small pieces leaving the skin on (most nutrition is within the skin but make sure you wash them first). 2. In a large pan on a medium heat, add a glug of olive oil followed by the onions, red Thai paste and lime juice on with the lid on for 5 minutes. Then add the rest of the all the ingredients and combine well. 4. While you stir the vegetables, add a pint of boiling water and the vegetable stock. Place the lid back on the large pan and leave on a medium heat for 25 minutes, or until the potato and squash are soft. 5. Once soft, season well and blitz using a food processor or handstick. Add more water to meet your desired consistency. 6. Serve hot and garnish with chilli, coriander and crushed nuts! BIFF, BOSH, AWESOME NOSH!
Thai Infused Butternut Squash and Coconut Soup
With chilli, coriander and crushed nuts
The weather is cooling down fast and leaves are falling. This means it’s comforting food season and my Thai Infused Butternut Squash and Coconut Soup is an awesome autumn soup.
All my soups are dead simple to make and can last all winter in your freezer. So set some time aside, bosh the recipes out and save money and time in the near future. I mean, yes you can buy great soup from the shops these days but they cost more and are never as healthy as the soup you make!
If you like the sounds of this soup recipe, what about my Pumpkin and Apple Soup recipe?
Top 3 Butternut Squash Facts
- The high levels of potassium found in butternut squash are able to help keep your blood pressure levels in check.
- Carrots are not the only vegetable to help you see in the dark, butternut squash is also high in Vitamin A.
- They belong to the Cucurbitaceae family of field pumpkins; probably originated in the Central American region back in the 1930’s.
This is a super easy, crispy chorizo, spicy tomato and chickpea baked eggs. You can make this easily in bulk and store in the freezer to save time in the future.
Breakfast is served! Enjoy my Chocolate & Peanut Butter Overnight Oats recipe and whip this delicious bowl of goodness in no time! Leave a comment.
