- Thai Spice Butternut Soup.jpg (36.29 KiB) Viewed 596 times
Preparation Time: 10 minutes
Cooking time: 3½ - 4 hours
Serves: 4
If served as four portions, provides 231 cals, 16g fat (of which 7g saturates), 17g sugar and 0.6g salt per portion.
Ingredients
- 1.2kg (2lb 10oz) butternut squash, peeled and chopped
- 1 tsp garlic granules
- ¼ tsp chilli flakes
- 1 large onion, finely chopped
- 200ml (7fl oz) full-fat coconut milk
- 450ml (16fl oz) vegetable stock
- 1 tbsp fish sauce
- 15g (½oz) fresh coriander leaves and stalks, chopped
- Salt and white pepper
- Splash of single cream and handful of pumpkin seeds to serve (optional)
Method
1. Put the butternut squash, garlic, chilli, onion, coconut milk, stock, fish sauce and coriander in the slow cooker. Cook on high, for 3½ to 4 hours until the squash and onions are soft.
2. Blend the soup smooth using a hand blender. Season to taste.
3. Serve topped with a swirl of cream and a sprinkling of pumpkin seeds.
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