Thai Squash Soup2013-06-11
- Yield : 1
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Spicy and creamy Thai squash soup is a good way to keep yourself warm, full and nice in cold winter days. This comforting and delicious soup is made with fresh vegetables, herbs and spices.
- 1 onion (chopped)
- 1 lemongrass (shredded)
- 1-2 red chili (roughly chopped)
- 1 kg butternut squash (peeled and diced)
- 1 lime (juiced)
- 125 ml coconut milk
In a large pan with a splash of water fry the onion, lemongrass and most of the chilies for 2-3 minutes until softened.
Add the squash and stir.
Pour in 1 litre water and simmer for 15 minutes until the squash is tender.
Stir in the lime juice. Take off the heat and blend until smooth.
Add the coconut milk and season. Return to the heat and gently warm through.
Serve with coriander and the remaining chilies sprinkled all over.