Thai squash & coriander soup
Ingredients
- 1 tablespoon sunflower oil
- 1 onion roughly chopped
- 3 teaspoons ready-made red Thai curry paste
- 1 –2 garlic cloves finely chopped
- 2.5 cm fresh root ginger, peeled and finely chopped
- 1 butternut squash about 750 g (1½ lb), halved, deseeded, peeled and diced
- 400 ml full-fat coconut milk
- 750 ml vegetable stock ,or chicken stock
- 2 teaspoons Thai fish sauce
- pepper
- small bunch of coriander
Instructions
- Heat the oil in a saucepan, add the onion and fry gently for 5 minutes until softened. Stir in the curry paste, garlic and ginger and cook for 1 minute. Then mix in the squash, coconut milk, stock and fish sauce. Add a little pepper (don’t add salt as the fish sauce is so salty) then bring to the boil.
- Cover the pan and simmer for 45 minutes, stirring occasionally, until the squash is soft. Leave to cool slightly. Reserve a few sprigs of coriander for garnish then tear the remainder into pieces and add to the soup. Purée the soup in batches in a blender or food processor until smooth. Pour back into the saucepan and reheat, tearing in the reserved coriander sprigs. Ladle into bowls and serve.
Notes / Tips / Wine Advice:
For gingered squash soup, omit the Thai curry paste, coconut milk, fish sauce and coriander. Fry the onion as above then mix in the garlic and a 3.5 cm (1½ inch) piece of peeled and finely chopped fresh root ginger. Add the squash as above, 900 ml (1½ pints) of stock and a little salt and pepper, then bring to the boil. Cover and simmer for 45 minutes then purée and mix with 300 ml (½ pint) milk. Reheat and serve with croûtons.
