Thai Spiced Butternut Squash Soup
with warm bread
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:
Veggie
•Spicy
•Calorie Smart
•Eat Me First
•Blender Needed
Allergens:
Cereals containing gluten
•Wheat
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
(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya, Cereals containing gluten, Egg)
8 milliliter(s)
Chilli Oil
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2398 kJ
Energy (kcal)573 kcal
Fat31.5 g
of which saturates16.7 g
Carbohydrate61.2 g
of which sugars23.9 g
Dietary Fiber6 g
Protein12.2 g
Salt6 g
Potassium180.6 mg
Calcium11.5 mg
Iron0.5 mg
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
•Immersion blender
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Trim the carrot and roughly chop into small chunks.
- 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, 20-25 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanhile, 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.
3
- Once the veg is cooked, place a pot over medium-high heat with a drizzle of oil.
- Add the roasted carrot and butternut.
4
- Add the garlic, coconut milk, stock, red Thai paste and 300ml water (per 2P) to the pot.
- Bring to a boil and simmer for 2-3 mins.
- Blend the soup to a smooth consistency, add more water if required little by little.
- Taste and season with salt, pepper and lime juice.
5
- While the soup simmers, halve the ciabatta.
- Pop into the oven to warm through, 2-3 mins.
6
- Share the soup between your bowls.
- Top with a sprinkling of sliced scallion. Drizzle the chilli oil over the top.
- Serve with ciabatta and any remaining lime wedges alongside.
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