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Seasonal Recipes from Surrey Hills Cookery School

Thai style butternut squash soup

A great winter warming soup, easy to make & full of flavour a real favourite at the Surrey Hills Cookery School

Serves 4-6

Ingredients

1 butternut squash-peeled & chopped
1 onion chopped
1 apple chopped
1 teaspoon red Thai curry paste
1 tin low fat coconut milk
1 handful of chopped coriander
500mls chicken/vegetable stock
Olive oil
Salt/pepper
 

Method

1. Peel and chop the butternut squash and sweat in the olive oil in a large pan, add the onion and apple and stir well for a few mins
2. Add the curry paste cook for about 1 min, add the stock bring to the boil and cook gently for about 15mins until the squash is soft.
3. Cool slightly and liquidise. Return to the pan and add the coconut milk.
4. Heat gently and serve with chopped coriander sprinkled on the top and a few slices of red chilli.

You can vary the consistency of the soup by adding extra water.