THAI SQUASH SOUP

Thai squash soup image

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

Provided by Good Food team

Time 35m

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein