Ingredients

The following ingredients have 4 Servings
  • 2 tsp coconut oil
  • 2 tbsp Thai red curry paste
  • 1 onion, finely chopped
  • a small bunch coriander, stalks finely chopped, leaves roughly chopped
  • a thumb-sized piece ginger, finely grated
  • 1 clove garlic, sliced
  • 1 red chilli, finely chopped
  • 750g butternut squash, peeled and cut into 2cm dice
  • 1.5 litres vegetable stock, hot
  • 1 lime, juiced

Instruction

  • Heat the coconut oil in a large pan over a medium heat and add the curry paste. Cook gently for 2-3 minutes or until fragrant.
  • Add the onion and a pinch of salt, then cook for 10 minutes until translucent. Add the coriander stalks, ginger, garlic and ½ the chilli, then cook for 2 minutes.
  • Tip in the butternut squash, stock and a little more seasoning, and simmer for 30 minutes until the squash is very tender.
  • Add the lime juice, then use a hand blender to whizz until completely smooth. Divide between bowls, then top with the coriander leaves and remaining chopped chilli to serve.