Thai Curried Squash & Coconut Soup Recipe

Ingredients

1 onion
A thumb of ginger
1 garlic clove
1 tsp turmeric
1 tbsp Thai red curry paste
400ml coconut milk
1 butternut squash
2 limes
A hanful of coriander
100g baby leaf spinach
1 tbsp coconut or olive oil
800ml hot water
Sea salt
Freshly ground pepper

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Method

1. Peel and thinly slice the onion. Peel and finely grate the ginger and garlic. Fill and boil your kettle.

2. Place a large pan on the heat for 1 min. When warm add in 1 tbsp oil and add the onion. Fry for 5 mins, stirring, till softened slightly. Add the garlic, ginger, 1 tsp turmeric and 1 tbsp Thai red curry paste, and fry, stirring for 1 min.

3. Pour in the coconut milk and 800ml hot water from the kettle. Turn the heat to low, pop on a lid, and simmer for 10 mins.

4. While the coconut broth simmers, halve the butternut squash and scoop out the seeds. Coarsely grate the squash – you can pop it in a food processor with a grating attachment, if you have one. Alternatively, finely chop the squash (there’s no need to peel it unless you prefer to).

5. When the broth has simmered for 10 mins, add the squash. Stir and cook for 5 mins. If you’re still grating the squash after 10 mins, turn the heat off under the pan so the liquid doesn’t reduce too much, then turn it back on when ready.

6. Zest both limes and squeeze the juice from one. Finely chop the coriander stalks and leaves, keeping them separate.

7. After 5 mins, check the squash is tender. If not, simmer for a few more mins. Stir in the baby leaf spinach, coriander stalks, and lime zest and juice. Stir to wilt the spinach. Taste and add salt or pepper if you think it needs it. Ladle into warm bowls and top with the coriander leaves. Serve with wedges of zested lime to squeeze over.