This recipe was passed onto me by a friend and the original name of the dish is “Mon’s Thai Pumpkin Soup”. Mon, I salute you as I adore this soup. This is a gorgeous, thick, creamy, slightly spicy soup. I changed the oil lightly as the original recipe calls for peanut oil…I used coconut oil and it still tasted lovely. The soup was also delicious poured over some fried tofu…but would work for chicken I guess. It is so nice I could slather it over veggies/tofu and call it a sauce! I find that soups are just great after a “brunching” weekend to stop the bathroom scales screaming at me as I walk past, let alone get on them…
1 butternut squash, chopped and deseeded
1-2 onions, peeled and cut into quarters
2 tspn fresh ginger
2 tspn red Thai curry paste
1 tspn olive oil
1 tspn coconut oil
1 ltr stock
1 can coconut milk
Coriander (chopped to garnish)
- Heat the oven to 200C/400F.
- Place the butternut squash and onion in a roasting tin, drizzle with the olive oil and roast for 30 minutes until soft and golden brown.
- Heat the coconut oil in a large saucepan and saute the ginger and red curry paste for 2-3 minutes.
- Add the stock and coconut milk and simmer for 5 minutes.
- Add the butternut squash and onion and simmer for a further 5 minutes.
- Blend the soup via a hand blender or a food processor.
- Serve in bowls and scatter the coriander over.
- Slurp, eat and enjoy!