Thai Style Butternut Squash Soup – Thai Food Recipes

A lovely, creamy alternative to the sin free version, although you could reduce the fat content by using reduced fat coconut milk.

Ingredients

• 1 butternut squash, peeled, deseeded and cut into chunks
• 1 red onion, chopped
• 1 tsp of curry powder
• 1 can coconut milk
• 1 pint vegetable stock
• 1 tbsp of olive oil
• Salt
• Pepper

Directions:

Heat the olive oil in a heavy based pan and cook the onion until soft

Add the stock, butternut squash and curry powder to taste

Bring to the boil and then cover and simmer until the squash is tender

Once the squash is cooked, stir in the coconut milk

Pour into a food process and blend until smooth

Return to the pan and warm through

Adjust taste and serve immediately

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