Thai Coconut Squash Soup
This fragrant vegan soup features roasted squash blended with creamy coconut milk and bold Thai spices. Perfectly balanced with fresh ginger and garlic, it offers a warming, silky texture that is ideal for an autumn lunch or a flavorful dinner starter. Serve with fresh coriander and sliced chillies for a vibrant, zesty finish.
Instructions
- 1
Heat the sunflower oil (1 tbsp) in a large saucepan and sauté the chopped onion (2), celery stalks (1 stalk), garlic cloves (2 clove), and grated ginger (2 cm) for 5 minutes until softened.
- 2
Stir in the thai red curry paste (1 tbsp) and prepared squash (500 g). Pour in the vegetable stock (750 ml) and simmer for 25 minutes until the vegetables are completely tender.
- 3
Pour in the coconut milk (250 ml), then purée the soup until smooth using a stick blender. Garnish with [to_serve fresh coriander] and [to_serve red chillies] and serve warm.
Nutrition Facts
Per portion