THAI RED CURRY AND BUTTERNUT SQUASH SOUP

INGREDIENTS:

2tbsp Thai red curry paste
1 Onion
3cm of fresh ginger
1 Garlic clove
1 fresh red chilli
1 small butternut squash (around 750g) Or frozen
1.5 l Vegetable stock
Handful of coriander

PREP TIME: 7 min, COOKING TIME: 35 min, SERVINGS: 4-6

 

HOW TO MAKE:

-In a large pan, fry off the Thai curry paste in a little olive oil for a couple of minutes

-Add a roughly chopped onion to the paste and cook until the onion has softened

-Add roughly chopped coriander, ginger, garlic and half of chilli. stir in and cook for a further couple of minutes

-Add roughly chopped butternut squash and the stock and bring to a boil

-Add a little seasoning and turn the heat down and simmer for around 30 min, until the squash is soft

-Take off the heat and use a hand blender to blend into a soup mixture

-Serve with a little sprinkle of coriander and chilli, with some crusty bread

thai red curry butternut squash soup

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