Day 1 - Thai Butternut Squash Soup
The weather outside is frightful... but what warms the soul like a piping hot bowl of soup.
This is my favourite recipe for an amazing butternut squash Thai soup which has the slightest kick of chilli. I urge you to try this.
1 butternut squash, peeled, de-seeded and diced
2 tbsp olive oil
1 medium onion, diced
4 garlic cloves, chopped
1 tsp of minced ginger
1 small red chilli, de-seeded and diced
1ltr of vegetable stock
60ml of coconut cream (luxurious worth so worth it)
Cut the ends off the squash first then proceed with peeling the rest of the skin with a knife. Slice it down the middle and use a soup spoon to scoop out the seeds.
Slice the squash in half, cut one half into large chunks and keep the other half in the fridge for another batch.
Heat the oil in a large frying pan over a medium heat and add the onion, garlic, ginger and chilli. Fry for 5 minutes until onions have softened.
Add the squash, stock and a pinch of salt and pepper and bring to the boil.
Reduce heat and simmer for 30-40 mins or until the squash is tender.
Cool for 5 minutes and then stir in coconut cream. Blend the mixture with a blender until smooth.
Ladle into your favourite bowl and enjoy.