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Thai Infused Butternut Squash and Coconut Soup
with chilli, coriander and crushed nuts

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Thai Infused Butternut Squash and Coconut Soup

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Ingredients

Adjust Servings:
1/2 large Butternut Squash
2 white Onions
1 large Sweet Potato
2 tsp Red Thai Paste
2 Lime
70g Coriander
Topping - Sliced Red Chilli
Topping - Crushed Peanuts
1 pint Vegetable Stock

Nutritional information

151
Calories
4g
Protein
6g
Fat
22g
Cabs
5g
Sugar
0.5g
Salt

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Features:
    Cuisine:

      £0.85 per portion

      • 45 minutes
      • Serves 4
      • Easy

      Ingredients

      Directions

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      Thai Infused Butternut Squash and Coconut Soup

      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 Perfect Pumpkin Soup recipe?

      Top 3 Butternut Squash Facts

      1. The high levels of potassium found in butternut squash are able to help keep your blood pressure levels in check.
      2. Carrots are not the only vegetable to help you see in the dark, butternut squash is also high in Vitamin A.
      3. They belong to the Cucurbitaceae family of field pumpkins; probably originated in the Central American region back in the 1930’s.
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      Steps

      1
      Done

      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!

      Biffen's Kitchen

      My recipes will encourage people not to skip breakfast, make your work colleagues jealous of your lunches and to bring people together at dinner time.

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