Ingredients

1 tbsp rapeseed oil⁠
1 large onion⁠, diced
1 tbsp ginger, finely chopped
3 garlic cloves, finely chopped
1 pot thai red curry paste (or 2 tbsp if in jar)
5 cups vegetable stock (2 stock cubes)
1 can cannelli beans, drained
1 medium butternut squash cut into 2 cm chunks
Salt & pepper, to taste
1/2 tsp cayenne pepper
3/4 cup cashews (soak for 4 hours if you do not have a high powered blender)
1/2 lime
Coriander (for garnish)

Method

• 1. In a large saucepan, warm the oil on medium heat. Once shimmering, add the diced onion. Sauté this for 10 minutes, stir regularly and ensure it does not burn – you want the onions to turn a golden colour.⁠
• 2. Add in the garlic and ginger, stir and cook for 2-3 minutes. Next add in the red curry paste, cayenne pepper (adjust according to preference) and few good grinds of salt pepper. Stir in thoroughly.⁠
• 3. Pour the vegetable stock in, along with the strained beans and squash chunks. Place a lid on the pan and leave for 20 minutes.
• 4. to a blender along with the cashews. Blend on high until smooth.
• 5. Finish with a squeeze of lime and a little coriander.

Happy Cooking!