Thai-Style Butternut Squash Soup

I mentioned earlier this month that I’ve gone through lockdown without making the same meal twice. But paneer and pea curry was stretching it last week, and Thai-style Butternut Squash Soup from Tom Kerridge is also tenuous, given I made curried butternut squash and apple soup at the back-end of March. But this Tom Kerridge recipe is great, so let me off?

So, what’s the difference? Well, actually it’s pretty obvious. Thai flavours are very distinct and the lemongrass and chillies really give this a punchy flavour, whereas the curried apple and butternut squash soup flavours are more subtle. Both soups are fantastic, even though I find ‘squash’ a pain in the backside to prep.

As the nights draw in, I’ll feature some more soups on this blog. But for now, you can check out the current ones here. Oh, and if you’re wondering what to do with the remaining 200ml of coconut milk, try coconut prawn curry or turkey keema peas.

Recipe: Thai-style Butternut Squash Soup

Calories: 250 per serving

Serves: 4

Book: Tom Kerridge – Lose Weight for Good

Prep time: Approx 30 mins

Cooking time: Approx 40 mins

Ingredients:

• 1 tbsp sunflower oil
• 2 medium onions (diced)
• 2 lemongrass stems (tough outer layers removed and finely sliced)
• 3 garlic cloves (finely grated)
• 2.5cm piece of ginger (grated)
• 1 red chilli (finely chopped)
• 2 tbsp good-quality Thai red curry paste (40g)
• 1.2kg peeled and diced butternut squash
• 600ml fresh vegetable stock
• 1 tbsp fish sauce
• 200ml tinned half-fat coconut milk
• Sea salt
• Ground black pepper

To finish:

• 1 long red chilli (finely sliced)
• A handful of coriander leaves (roughly chopped)

Cost per portion: Approx £1.07

Method:

Heat the oil in a large non-stick saucepan over a high heat. Add the onions and cook for 5 minutes, adding a splash of water if they start to stick.

Add the lemongrass, garlic, ginger and red chilli and cook for 2 minutes, then stir in the curry paste and cook for another 1-2 minutes, until fragrant.

Add the butternut squash, veg stock and fish sauce and bring to a gentle simmer. Put a lid on the pan and simmer gently for 25 minutes or until the squash has softened.

Pour in the coconut milk, stir well and cook, uncovered, for a further 5 minutes.

Using a jug blender, blitz the soup in batches until smooth. Return to the pan and place over a gentle heat. If the soup is a little thin, simmer for a few minutes more; if it’s too thick, add a splash more water.

Taste the soup and season with salt and pepper if needed. Divide between warmed bowls and top with sliced red chilli and chopped coriander. Grind a little extra black pepper over each serving too.