Here’s how to make it…
Ingredients:
- 400g coconut milk
- 400ml vegetable stock
- 1 medium butternut squash
- 2 sticks of celery
- 1 brown onion
- 1 tbsp thai red curry paste
- 1 tbsp palm sugar
- A squeeze of lime juice
- A drizzle of sesame oil
- A pinch of sea salt & black pepper
Method:
- Begin by preparing the butternut squash. Peel and chop the butternut squash in to bite size pieces
- Finely chop the celery and onion
- Add the butternut squash, celery and onion to a large pan along with a generous drizzle of sesame oil. Saute on a low heat for around 5 minutes
- Add the coconut milk, vegetable stock, thai red curry paste, palm sugar and lime juice. Stir to combine then simmer on a medium heat until the butternut squash is soft
- Using a ladle, transfer the soup to a food processor. Process until a smooth mixture is formed
- Season to taste then serve
This recipe serves 4.
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