Spiced Butternut Squash Soup

Name: Spiced Butternut Squash Soup
Prep time: 20 min
Cook time: 4 h
Total time: 260 min
Cuisine: Asian
Ingredients: {'group': 'Main', 'item': '1 large butternut squash, peeled, deseeded, and cut into 2cm dice'}; {'group': 'Main', 'item': '1 large onion, cut into 3cm chunks'}; {'group': 'Main', 'item': '3 garlic cloves, grated'}; {'group': 'Main', 'item': 'thumb-sized piece of ginger, peeled and grated'}; {'group': 'Main', 'item': '1 lemongrass stick, bruised'}; {'group': 'Main', 'item': '1 red chilli, deseeded and finely chopped'}; {'group': 'Sauce', 'item': '1 tbsp red Thai curry paste'}; {'group': 'Sauce', 'item': '1½ tsp Chinese five spice'}; {'group': 'Sauce', 'item': '400 ml full-fat coconut milk'}; {'group': 'Main', 'item': '80g butter, diced'}; {'group': 'Seasoning', 'item': 'soy sauce, to taste'}; {'group': 'Garnish', 'item': 'coriander leaves, to garnish'}

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Discover the comforting warmth of our Spiced Butternut Squash Soup. Perfectly seasoned and slow-cooked for hours, this creamy, flavorful dish is ideal for cozy evenings.

456 kcal /serving 4 hours Serves 4 Easy Asian Vegetarian Gluten Free

Ingredients

Metric Imperial

{'group': 'Main', 'item': '1 large butternut squash, peeled, deseeded, and cut into 2cm dice'}
{'group': 'Main', 'item': '1 large onion, cut into 3cm chunks'}
{'group': 'Main', 'item': '3 garlic cloves, grated'}
{'group': 'Main', 'item': 'thumb-sized piece of ginger, peeled and grated'}
{'group': 'Main', 'item': '1 lemongrass stick, bruised'}
{'group': 'Main', 'item': '1 red chilli, deseeded and finely chopped'}
{'group': 'Sauce', 'item': '1 tbsp red Thai curry paste'}
{'group': 'Sauce', 'item': '1½ tsp Chinese five spice'}
{'group': 'Sauce', 'item': '400 ml full-fat coconut milk'}
{'group': 'Main', 'item': '80g butter, diced'}
{'group': 'Seasoning', 'item': 'soy sauce, to taste'}
{'group': 'Garnish', 'item': 'coriander leaves, to garnish'}

Preparation

Preheat the oven to 180°C (350°F (175°C)).
Prepare the butternut squash by peeling, deseeding, and cutting it into 2cm (1-inch) dice.
Cut the onion into 3cm (1-inch) chunks.
Grate the garlic and ginger, and bruise the lemongrass stick.
Deseed and finely chop the red chilli.

Cooking

Place the butternut squash and onion on a roasting tin and roast in the oven for 20 minutes until they start to soften and gain colour.
Transfer the roasted vegetables to a slow cooker.
Add the garlic, ginger, lemongrass, chilli, red Thai curry paste, Chinese five spice, and coconut milk.
Fill the coconut milk can halfway with water and add it to the slow cooker.
Cover and cook on high for 4 hours or low for 6 hours until the squash is tender.

Plating & Serving

Remove the lemongrass stick from the soup.
Blend the soup with a hand-held stick blender until smooth.
Stir in the butter and blend again.
Adjust seasoning with soy sauce.
Serve the soup garnished with chopped coriander and any reserved butternut squash.

Notes

For an extra crunch, consider topping the soup with homemade peanut brittle. Heat 30g of caster sugar with 30ml of water, ½ tsp of hot chilli powder, and ½ tsp of Chinese five spice. Add 3 tbsp of salted peanuts, coat them, and bake at 180°C (350°F (175°C)) for 10-15 minutes until crunchy.

Suggested Sides

crusty bread green salad

Nutrition per Serving

456 Calories

5.3g Protein 5% DV

33.7g Carbs 11% DV

37.4g Fat 48% DV

5.3g Fiber 14% DV

6.3g Sugars

68mg Sodium 5% DV

43mg Cholesterol 12% DV

Health Labels	Sugar Conscious Vegetarian Pescatarian Egg Free Peanut Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher
Allergen Info	Tree Nuts Fodmap