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Thai squash soup

Up your vegetable intake with this fragrant pumpkin soup spiced with Asian flavours

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 161
  • Carbohydrates 23
  • Saturated Fat 5
  • Sugar 13
  • Protein 4
  • Fat 6
  • Fibre 5
  • Salt 0

Nutrition per serving

  • Calories 161
  • Carbohydrates 23
  • Saturated Fat 5
  • Sugar 13
  • Protein 4
  • Fat 6
  • Fibre 5
  • Salt 0

Ingredients

  • 1 onion, chopped
  • 1 lemongrass stalk, bashed and shredded
  • 1-2 red chillies, roughly chopped
  • 1kg butternut squash, peeled and diced
  • juice 1 lime
  • 125ml coconut milk
  • small bunch coriander, leaves picked

Method

  1. Fry the onion, lemongrass and most of the chilli in a large pan with a splash of water for 2-3 mins until softened – add more water if it starts to catch. Tip in the squash and stir. Cover with 1 litre water, bring to the boil and simmer for 15 mins until the squash is tender. Add lime juice, remove from the heat and blitz with a hand blender until smooth.

  2. Pour in the coconut milk, season, then return to the heat to gently warm through. Ladle into bowls and serve with coriander and the remaining chilli.

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