Butternut Squash Soup
with baguette- Cereals containing gluten
- Wheat
- Milk
- Soya
- Cereals containing gluten
- Egg
- May contain traces of allergens
Butternut squash is a classic winter veg that's perfect for making warming recipes such as soups and stews. It also happens to be a great source of antioxidants and vitamin C, giving this hearty dish immune-boosting and health-helping properties.
Ingredients
300 grams
Diced Butternut Squash
600 grams
Potatoes
1 unit(s)
Lime
1 sachet(s)
Red Thai Style Paste
1 sachet(s)
Vegetable Stock
2 unit(s)
Scallion
1 pack(s)
Coconut Milk
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya, Cereals containing gluten, Egg)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 240Ā°C/220Ā°C fan/gas mark 9.
Chop the potatoes into 2cm chunks (peeling optional).
Cut the lime into quarters.
Trim and thinly slice the scallions.
Pop the diced butternut squash and potatoes onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden and cooked through, 20-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Meanwhile, heat a drizzle of oil in a large pot on medium-high heat.
Stir through the garlic, ginger and lemon grass puree and red Thai paste. Cook until fragrant for a 1 minute.
Mix well 2 tsp flour, 1/2 tsp sugar with 400ml water (double all for 4p), avoiding any lumps. Add the coconut milk, veg stock and water mix to the pot.
Bring to the boil, then lower the heat to medium and simmer until starting to thicken, 8-10 mins. Keep stirring occassionally.
Taste and season with salt and pepper.
While the soup simmers, pop the ciabatta into the oven to warm through, 2-3 mins.
Once roasted, add the butternut and potato to the soup.
Add a squeeze of lime juice, then taste and add more salt, pepper and lime juice if needed.
Share the soup between your bowls. Top with chopped scallion.
Serve with the ciabatta and any remaining lime quarters alongside.
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