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Thai Spiced Butternut Squash Soup

Thai Spiced Butternut Squash Soup

Thai Spiced Butternut Squash Soup

with warm bread

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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.

Tags:

Calorie Smart

•Veggie

•Spicy

•Eat Me First

•Climate Conscious

Allergens:

Hvede

The quantities provided above are averages only.

Total40 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

300 grams

Diced Butternut Squash

1 unit(s)

Lime

1 sachet(s)

Red Thai Style Paste

2 sachet(s)

Vegetable Stock

2 unit(s)

Scallion

1 pack(s)

Coconut Milk

2 unit(s)

Garlic

2 sachet(s)

Thai Style Spice Mix

2 unit(s)

Carrot

2 unit(s)

Ciabatta

1 sachet(s)

Dried Chilli Flakes

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2140 kJ

Energy (kcal)512 kcal

Fat26.4 g

of which saturates15.7 g

Carbohydrate60.7 g

of which sugars20.7 g

Dietary Fiber2.5 g

Protein11.1 g

Salt5.3 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Sheet with Baking Paper

Cooking Steps

Get Prepped

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Cut the lime into quarters.
Peel and grate the garlic (or use a garlic press)
Trim and thinly slice the scallion.
Stir the coconut milk (or shake the packet) to dissolve any lumps.

Roast the Veg

2

Trim the carrot and chop widthways into 1cm rounds.
Pop the butternut squash and carrot onto a large (lined) baking tray.
Drizzle with oil, season with Thai spice, salt and pepper.
Toss to coat and spread out in a single layer.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Start the Soup

3

Once the veg is cooked, place a pot over medium-high heat with a drizzle of oil.
Add the roasted carrot and butternut.

Simmer the Soup

4

Add the garlic, coconut milk, stock, red Thai paste, chilli flakes (use less if you don't like spice) and ½ tsp sugar (per 2P) to the pot.
Bring to a boil and allow everything to warm through.
Taste and season with salt, pepper and lime juice.
If you like, blend the soup until smooth.

TIP: If you wish to blend the soup, loosen the soup with a splash of water until it's your desired thickness.

Warm the Ciabatta

5

While the soup simmers, halve the ciabatta.
Pop into the oven to warm through, 2-3 mins.

Divide and Serve

6

Share the soup between your bowls.
Top with a sprinkling of sliced scallion.
Serve with ciabatta and any remaining lime wedges alongside.

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