Serves 2-3
Nutrition Tip: For extra fibre, keep the skins on the squash, potato and carrots and just give them a wash instead of peeling them!
Ingredients
- 1 medium butternut squash
- 1 medium sweet potato
- 1 knob of turmeric
- 1 knob of ginger, skin removed
- 2 carrots
- 1 onion
- 2 garlic cloves
- 2 tbsp thai red curry paste
- 1tsp cinnamon
- 1 stock cube
- 750ml boiled water
- 400ml can coconut milk (if using see note below)
Method
- Preheat your oven to 200 degrees. Wash and roughly chop all the veggies (they are blended at the end).
- Roast the onion, garlic, squash, sweet potato and carrots in a large tray with a drizzle of oil, cinnamon, salt and pepper for 30-40 minutes.
- Remove the tray from the oven and add the roasted veg to a big pan on the hob along with the ginger, red thai paste, coconut milk (if using) or just boiling water and stock (If not using coconut milk). Simmer for 5-10 mins
- Blend using a hand blender and serve with toasted croutons
If you are looking for a creamier & coconutty soup, instead of adding 750ml water, add 1 x 400ml coconut milk can and 350ml water. Both are very yummy. If you don’t know which coconut milk to buy, check out my latest blog.
This thai spiced butternut squash soup is my favourite recipe in winter, full of flavour, so I hope you enjoy it 🙂 I’d love to know what you think over on Instagram by tagging me in your recreations
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