Thai-Spiced Butternut Squash Soup
A creamy and warming soup with added protein from the cashews and beans.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Servings: 4 servings
Ingredients
- 1 tbsp rapeseed oil
- 1 yellow 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 oils (2 stock cubes)
- 1 ca cannellini beans, drained
- 1 medium butternut squash, cut in to 2 cm chunks
- Salt & Pepper
- 1/2 tsp cayenne pepper
- 3/4 cup cashews (soak for 4 hrs if you do not have a high-powered blender)
- 1/2 lime
- Coriander (garnish)
Instructions
- 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.
- 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.
- Pour the vegetable stock in, along with the strained beans and squash chunks. Place a lid on the pan and leave for 20 minutes.
- Transfer to a blender along with the cashews. Blend on high until smooth.
- Finish with a squeeze of lime and a little coriander.