Thai-Spiced Butternut Squash Soup
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Prep Time
15 MINS
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Cook Time
40 MINS
- KCals 122
- Carbs 19G
6 Servings
Ingredients
- 1 butternut squash (approx. 650g) peeled, deseeded and cut into chunks
- 1 onion peeled and diced
- 1 red pepper deseeded and diced
- 5 cloves of garlic peeled and crushed
- 3 cm thumb fresh ginger peeled and grated
- 1½ tbsp lemongrass paste
- 1½ tsp chilli flakes
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp tomato puree
- 2 vegetable stock cubes made up with 1 litre boiling water
- 600 ml coconut, plant-based dairy milk alternative
- juice of half a lime
- 1 tbsp light soy sauce
- handful of coriander chopped
- low-calorie cooking spray
Instructions
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Spray a large saucepan with low-calorie cooking spray and set over a medium heat.
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Add the onions and peppers and sauté for 5 minutes until beginning to soften.
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Add the garlic and ginger and stir well.
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Add the cumin, ground coriander and chilli flakes and cook for 1 minute until the spices become aromatic.
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Stir in the lemongrass paste and tomato puree, then add the stock and coconut milk and butternut squash.
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Bring to a boil, then reduce the heat to a simmer. Allow to cook for 35 minutes until the butternut squash is soft.
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Add the lime juice and soy sauce.
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Blitz the soup using a food processor or stick blender. Take care not to splash yourself with hot soup!
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Return to the pan and make sure it is piping hot. Stir in the chopped coriander and serve.