Thai Butternut Squash Soup
★★★★★ Rating

Thai Butternut Squash Soup

Sweet roasted squash, a hit of my Lemongrass & Ginger Paste, coconut milk, spicy croutons and a generous drizzle of Chilli Crunch.
Dominique Woolf Dominique Woolf
FEEDS:
4
TAKES:
40

INGREDIENTS

For the croutons
To serve:
  •  Croutons 
  •  Chilli Crunch Shop
  •  Fresh coriander
  •  Crusty bread 
  •  Squeeze of lime

SHOP THE RECIPE

CHILLI CRUNCH
CHILLI CRUNCH
£5.49
LEMONGRASS + GINGER SPICE PASTE
LEMONGRASS + GINGER SPICE PASTE
£4.99

DIRECTIONS

  1. Heat oven to 200C/fan 180C/gas 6. Toss squash with oil, curry powder, salt and roast at 200°C/180 fan for 25-30 mins until soft and golden.
  2. 10 minutes towards the end of cooking, make the croutons. Cut the bread into small cubes (2cm? Or whatever will look good). Spread over a baking sheet and drizzle over chilli oil from the jar (without the bits). Sprinkle over salt and toss well. Bake for 8-10 mins, turning during cooking so they brown evenly,
  3. In a large pan, fry onion in a little oil for 3–4 mins, then stir in Lemongrass & Ginger Paste; cook 1 min until fragrant.
  4. Add roasted squash, coconut milk, stock and fish sauce or soy.. Simmer for 5 mins, then blitz until smooth. Add more stock if necessary for desired consistency.
  5. Top with chilli oil croutons, a generous drizzle of Chilli Crunch, a squeeze of lime and coriander.
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