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Thai Butternut Squash Soup

Servings 2
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Print Recipe

Ingredients
  

  • 1/2 butternut squash, chopped into cubes
  • 2 tomatoes, sliced in 4 pieces
  • 2 peppers, halved 
  • 2 garlic cloves
  • 1 onion
  • 1/2 tsp red curry paste
  • 1 tsp fish sauce (can substitute for vegan fish sauce)
  • salt, pepper
  • 200 ml chicken stock (can substitute for vegetable stock)

Instructions
 

  • Add all the vegetables to a large baking, drizzle some oil and add a pinch of salt.
  • Roast for 30 mins at 200C.
  • Transfer to a blender then add: coconut milk, fish sauce, garlic, chicken stock and the red curry paste.
  • Blend until smooth.

Video

Notes

Enjoy on its own or with some toasted bread.
Course: Appetizer, Main Course, Side Dish
Cuisine: Thai
Keyword: blender, butternutsquash, healthy, soup