food + drink recipes

Recipe of the Week

Manon’s Cuisine

Thai red curry squash soup

Autumn is well under way and with halloween just around the corner, Manon’s Thai soup will be sure to warm up those cold nights.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serves 6
(COOKING + PREP TIME 45 MINS)

Ingredients

  • ½ butternut squash
  • Salt + pepper
  • ½  lime
  • 2 tbs of thai red curry paste
  • 1 large red onion
  • ​4 cloves of garlic
  • large thumb sized piece of ginger
  • 1x 400g can of coconut milk
  • Olive oil
  • 1 tsp of ground cumin
  • 500ml of veggie stock
  • ​To serve – chives, bread, sunflower seeds and spring onions

Method

  • Start by cutting your butternut squash into cubes, only using the long end of the vegetable and no need to peel either.
  • Roughly chop up your red onion and garlic, peel and slice the ginger. Then in a deep pot, with a little olive oil on medium heat fry the onion, ginger, cumin and garlic for a 2-3 minutes before adding in the Thai red curry paste and make sure to season with salt and pepper.
  • Once you’ve added the paste fry for another minute and add the chopped up squash. Fry for 5 minutes before adding in the vegetable stock. Bring to a simmer and cover the pot with a lid and cook for 30 minutes or until the squash is cooked.
  • ​Add in the lime, and pulse with a hand held blender. Blend until smooth and then add the coconut milk and blend again, taste and season.
  • Divide into bowls, sprinkle over the toppings. Toast some bread and enjoy!

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