Thai Butternut Soup2016-04-20
- Servings : 4
- Cook Time : 20m
- Ready In : 20m
A simple Thai-spiced coconut butternut soup recipe for you to cook a great meal for family or friends.
- 1 onion, chopped
- 1 lemon grass stalk, bashed and grated
- 1-2 red chillies, chopped
- 1kg butternut, peeled and diced
- 1 lime, juiced
- 125ml coconut milk
- small bunch coriander, leaves picked
Fry the onion, lemon grass and chilli in a large pan with a splash of water for 2-3 minutes until softened – add more water if it starts to catch. Tip in the butternut and stir. Cover with 1 litre water, bring to the boil and simmer for 15 minutes until the butternut 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 freshly ground black pepper.