Thai Butternut Squash Soup
Ingredients
- ½ butternut squash,, chopped into cubes
- 2 tomatoes,, sliced in 4 pieces
- 2 peppers, , halved
- 2 garlic cloves
- 1 onion
- ½ 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.