Paleo recipe for 4 people, takes only 20 mins; recipe has onion, lemongrass, red chilli, butternut squash, lime, coconut milk and coriander.
Thai squash soup
Course: Paleo
Servings
4
servings
Prep time
15 mins
Ingredients
- Coriander: small bunch coriander, leaves picked
- Red Chilli: 1-2 red chillies, roughly chopped
- Onion: 1 onion, chopped
- Lime: juice 1 lime
- Butternut Squash: 1kg butternut squash, peeled and diced
- Coconut Milk: 125ml coconut milk
- Lemongrass: 1 lemongrass stalk, bashed and shredded
Directions
- Fry the onion, lemongrass and most of the chilli in a large pan with a splash of water for 2-3 mins until softened - add more water if it starts to catch. Tip in the squash and stir. Cover with 1 litre water, bring to the boil and simmer for 15 mins until the squash is tender. Add lime juice, remove from the heat and blitz with a hand blender until smooth.
- Pour in the coconut milk, season, then return to the heat to gently warm through. Ladle into bowls and serve with coriander and the remaining chilli.
