Thai Red Butternut Broth
Clock Image
Prep: 5 mins
Cook: 25 mins
This is a fruit & veg soup par excellence. Fruit? That'll be the butternut squash (who knew?). Lovely with sweet and subtly nutty organic coconut milk and vitamin-rich parsley.
This recipe is in the recipe box:
See this week's box
Recipe Box Recipe Main Image
Ingredients you'll need
  • 1 small butternut squash
  • 2 red onions
  • 1 tin of coconut milk
  • 1 tbsp Thai red curry paste
  • A handful of flat leaf parsley
From your kitchen
  • A few glosses of oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Preheat your oven to 200°C/Gas 6. Place a roasting dish on the top shelf to heat up.

  • 2.

    Quarter your squash. Slice off the woody stem and scoop out the seeds. Discard these. Cut your squash into 2-3 cm hunks. Carve the skin off if you like but it is edible, so leave it on for more texture, if you fancy it.

  • 3.

    Gloss the squash with oil. Season well. Tumble into the preheated roasting tray. Cook 25 mins or till the squash is tender and golden.

  • 4.

    Get a large pot hot. Thinly slice your onions. Add a good gloss of oil to the pan. Add your onions and a pinch of salt. Let the onions sizzle over medium heat till they get a little crisp. Spoon out of the pot. Set on a clean cloth or a wooden cutting board to help absorb the oil.

  • 5.

    Add the coconut milk to the pan. Gently warm. Swirl in the Thai curry paste. Fill the coconut milk tin with water. Bring to a gentle simmer.

  • 6.

    Once the squash is roasty toasty and tender, add it to the broth along with the crispy onions. Bowl up. Roughly chop the parsley. Scatter it over the top.