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.
The quantities provided above are averages only.
Ingredients
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- Share the soup between your bowls.
- Top with sliced scallion.
- Serve with the ciabatta and any remaining lime wedges alongside.
