Thai-style butternut squash, chilli and lime soup Fiber diversity points 7
I was lost for something to eat and had a butternut squash lying that I bought a few weeks ago and remembered having a butternut squash, chilli and lime soup somewhere, sometime and thought that would be a great idea! Searched out a recipe and gave it my own twist!
Ingredients
1 onion chopped finely
1kg butternut squash chopped to 1cm cubes (you can go larger, but it will take longer to cook)
1 stem of lemongrass finely chopped
1 thumb of grated ginger (I buy crushed ginger from Farmfoods that comes in ice cube size blocks)
1 can of coconut milk
1 or 2 chillies finely depending on how you like your heat, deseed if you like less heat
3 heaped tsp bouillon
1 lime
Olive Oil or coconut oil
Instructions
Heat some oil in your pot, and gently fry the onion, lemongrass, chilli and ginger until it softens, then add the butternut squash and bouillon and mix through, making sure you scrape up the base of the pan if it gets sticky – one chef I watched on another recipe said this brings out the flavour, but also if you don’t it will burn! After a couple of minutes, add about 1 litre of water, bring to boil and simmer until the butternut squash is soft (approx 15mins, longer if you used bigger chunks).
Then, I use a stick blender to blend until smooth then add the can of coconut milk, give it another blast, and squeeze in the juice of your lime.
To serve I made jasmine rice and added that to make it more filling… As I was going to bed I thought this could also work nicely with chicken too!
