Butternut Squash Soup
with warm bread
Butternut squash is a classic winter veg that's perfect for making warming recipes such as soups and stews. It also happens to be a great source of antioxidants and vitamin C, giving this hearty dish immune-boosting and health-helping properties.
Tags:
Veggie
•Calorie Smart
•Spicy
•Eat Me First
•Climate Conscious
Allergens:
Wheat
Total Time40 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
300 grams
Diced Butternut Squash
600 grams
Potatoes
1 unit(s)
Lime
1 sachet(s)
Red Thai Style Paste
1 sachet(s)
Vegetable Stock
2 unit(s)
Scallion
1 pack(s)
Coconut Milk
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
2 unit(s)
Ciabatta
(Contains Wheat May be present Cereals containing gluten, Egg, Milk, Soya)
Not included in your delivery
½ tbsp
Flour
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2569 kJ
Energy (kcal)614 kcal
Fat19.3 g
of which saturates15.2 g
Carbohydrate101.9 g
of which sugars14.4 g
Dietary Fiber1.6 g
Protein14.1 g
Cholesterol0 mg
Salt4.46 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Cut the lime into quarters.
- Trim and thinly slice the scallion.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
2
- Pop the butternut squash and potatoes onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden and cooked through, 20-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
3
- Meanwhile, place a large pot over medium-high heat with a drizzle of oil.
- Add the lemongrass paste and red Thai paste.
- Cook until fragrant, 1 min.
4
- Mix well 2 tsp flour (per 2P), ½ tsp sugar (per 2P) with 400ml water (per 2P), avoiding any lumps.
- Add the coconut milk, stock and flour to the pot.
- Bring to the boil, then lower the heat to medium and simmer until starting to thicken, 8-10 mins. Continue to stir occasionally.
- Taste and season with salt and pepper.
TIP: Loosen the soup with a splash of water if it becomes too thick.
5
- While the soup simmers, halve the ciabatta then pop into the oven to warm through, 2-3 mins.
- Once roasted, add the butternut squash and potato to the soup.
- Add a squeeze of lime juice, then taste and add more salt, pepper and lime juice if needed.
6
- Share the soup between your bowls.
- Top with sliced scallion.
- Serve with the ciabatta and any remaining lime wedges alongside.
