Up your vegetable intake with this fragrant pumpkin soup spiced with Asian flavours
Prep:15 mins Cook:20 mins
Nutrition per serving
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
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.
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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