favorite

Serves

US | Metric

Ingredients

500 g Butternut Squash peeled and cut into cubes
250 g Gourd peeled and cut into cubes (or could be an extra 250g of Butternut Squash)
1 Onion diced
1 tsp ground Cumin
2 tbsps Red Thai curry paste
100 g dry Red lentils
200 ml of Reduced fat coconut milk topped up with 200ml of water
850 ml vegetable stock using 1 stock cube

Red Thai and Coconut Spicy Squash Soup

Prep 15 minutes

Total 55 minutes

Sweat out the squash, gourd and onion with salt and pepper in a large pan.
After about 5 minutes add the cumin, stir through then add the curry paste and cook through for a couple of minutes.
Add the lentils and stir through to absorb all the flavours before adding the coconut milk, water and stock.
Cook on a simmer for 30minutes before blitzing with either handheld blender or food blender to a lovely smooth velvety texture.
Served with a leftover drizzle of the coconut milk or use creme fraiche, chopped red chilli and freshly chopped coriander.

favorite

Prep 15 minutes

Total 55 minutes

Serves

US | Metric

Ingredients

500 g Butternut Squash peeled and cut into cubes
250 g Gourd peeled and cut into cubes (or could be an extra 250g of Butternut Squash)
1 Onion diced
1 tsp ground Cumin
2 tbsps Red Thai curry paste
100 g dry Red lentils
200 ml of Reduced fat coconut milk topped up with 200ml of water
850 ml vegetable stock using 1 stock cube

Sweat out the squash, gourd and onion with salt and pepper in a large pan.
After about 5 minutes add the cumin, stir through then add the curry paste and cook through for a couple of minutes.
Add the lentils and stir through to absorb all the flavours before adding the coconut milk, water and stock.
Cook on a simmer for 30minutes before blitzing with either handheld blender or food blender to a lovely smooth velvety texture.
Served with a leftover drizzle of the coconut milk or use creme fraiche, chopped red chilli and freshly chopped coriander.