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Ingredients
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tbsp oil
- 1 tsp curry powder
- 1 onion, chopped
- 4 tbsp Woolf’s Kitchen Lemongrass & Ginger Spice Paste
- 600ml chicken or vegetable stock (plus a little more if needed)
- 200ml coconut milk
- 1 tsp fish sauce (or soy) to taste
For the croutons
- 1 thick slice bread
- Oil from Chilli Crunch jar (not the bits)
To serve:
- Croutons
- Chilli Crunch
- Fresh coriander
- Crusty bread
- Squeeze of lime
Instructions
- 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.
- 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,
- 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.
- 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.
- Top with chilli oil croutons, a generous drizzle of Chilli Crunch, a squeeze of lime and coriander.