Thai Squash Soup

This is a great recipe for after the over-indulgence of the festive season!

Squash is a good low-calorie vegetable that is naturally sweet and takes on the flavours of these fragrant Thai spices.



1 tbsp vegetable oil

2 medium onions, chopped

3 garlic cloves, finely chopped

2-3cms ginger, grated

2 lemongrass stalks, finely sliced

1 red chilli, finely chopped

2 tbsp Thai red curry paste (or you can make your own!)

1.2kg squash (Kent, Jap or Butternut all work well) peeled and diced

600ml stock, chicken or vegetable

1 tbsp fish sauce

200ml lite-coconut milk

to finish

1 red chilli, finely sliced

handful coriander leaves



Heat oil in a large non-stick saucepan. Add onions and cook for 5 minutes until translucent. Add garlic, ginger, lemongrass and chilli and cook for 2 minutes. Add the Thai curry paste and cook for another 2 minutes.

Add the butternut squash, stock and fish sauce and bring up to a gentle simmer. Cover and simmer gently for 20-25 minutes, when the squash should be softened.

Add coconut milk, stir well and cook gently for a further 5 minutes.

Blitz the soup in a blender (this may need to be done in batches) until smooth. Return to the pan and gently heat.

Taste the soup and season with salt and pepper if necessary.

Serve in bowls and garnish with the finely sliced red chilli and some torn coriander leaves.

Serves 4.

Just 250 calories per serve!

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