Vegan Thai Butternut Squash Curry Soup

Here’s how to make it…

Ingredients:

• 400g coconut milk
• 400ml vegetable stock
• 1 medium butternut squash
• 2 sticks of celery
• 1 brown onion
• A thumb of ginger
• 4 cloves of garlic
• 2 red chillis
• 1 stick of lemongrass
• 2 tbsp light brown sugar
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp lime zest
• 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
• Finely grate or chop the ginger, garlic, chilli and lemongrass. Add the ginger, garlic, chilli and lemongrass to the pan along with the spices
• Stir to combine then saute for a further 5 minutes
• Add the coconut milk, vegetable stock, lime juice, lime zest and sugar. 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.