Thai Red Butternut Broth
Clock Image
Prep: 5 mins
Cook: 30 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 a:
See this week's box.
430 kcal
(per portion)
Ingredients you'll need
  • 1 butternut squash
  • 2 red onions
  • 200ml coconut milk
  • 1 tbsp Thai red curry paste
  • 1 lime
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 400ml boiling water
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Place a roasting tin on the top shelf to heat up.

  • 2.

    Quarter the squash. Scoop out the seeds and discard them. Cut the squash into 2-3cm hunks. Peel the skin off if you like but it is edible, so leave it on for more texture. Pop the squash in a bowl.

  • 3.

    Gloss the squash with 1 tbsp oil. Season well. Tumble into the preheated roasting tin. Cook for 30 mins or till the squash is tender and golden.

  • 4.

    While the squash roasts, peel and thinly slice the onions. Warm a large pan over a medium heat for 1 min. Add a ½ tbsp oil, the onions and a pinch of salt. Let the onions sizzle for 8-10 mins till they get a little crisp. Spoon out of the pan and set aside.

  • 5.

    Add the coconut milk to the pan with 400ml boiling water. Swirl in the Thai red curry paste. Bring to a gentle simmer.

  • 6.

    Once the squash is roasty-toasty and tender, add it to the broth along with the crispy onions. Taste and adjust the seasoning. Ladle into bowls. Finely grate a little lime zest over each bowl. Serve with wedges of lime for squeezing.

This recipe is from
See this week's box