Thai Soup

This is one of my favourite soup recipes and is always a hit! Ajust the ginger, garlic and chilli to suit your taste. I recommend extra for the flu season.

Ingredients (Serves 4 large bowls)

1 tbsp coconut oil

Olive oil

1 onion roughly sliced

2 tsp Thai red curry paste

2cm cubed fresh ginger roughly chopped

2 cloves of grated garlic

2/3 red chilli

Can of coconut milk (can use low fat)

Vegetable/Chicken stock

1 medium butternut squash or pumpkin (I often use Indian pumpkin)

Salt

Pepper

Directions

Preheat the oven to 180° gas mark 5. Slice the butternut squash in half and remove the pulp. Place in small roasting dish skin side down. Lightly drizzle with olive oil and season with fresh ground salt and pepper. Place in the oven until soft. Usually around 40 minutes.

Now start the rest of the soup. In a medium sized saucepan gently heat the onions for 5 minutes until soft. Turn the heat up a little and add the Thai red curry paste, cook for two minutes then add the ginger chilli and garlic turning the heat back to low and cook for two minutes. Add the coconut milk slowly and stir through. Fill the can with stock and add to the pan and bring to the boil and simmer for 10-15 minutes.

When ready remove the butternut squash and leave to chill a little. Carefully remove the skin and add the squash to the pan adding salt and pepper to taste and simmer for a further 10 minutes.

Blend until smooth. Add a more stock if needed to bring it to the desired consistency.

Lovely served with some fresh chopped basil, maybe even a little cream 😉