Spicy Squash Soup
Ingredients:
2 tbsp Donegal Rapeseed Oil2 onions, roughly chopped
2 butternut squash, peeled and chopped
2 garlic cloves, roughly chopped
5cm ginger, grated
2 tbsp Thai yellow curry paste
1x400g tin reduced-fat cocnut milk
750ml reduced-sodium chicken stock
1 green chilli
Juice of two limes
1 tsp fish sauce
Instructions
1. Heat the oil in a large saucepan and fry the onion and butternut squash until they begin to soften. Add the garlic and ginger and stir through.
2. Stir in the curry paste and fry until fragrant. Pour in the coconut milk and stock. Prick the chilli with a sharp knife or toothpick and pop it into the soup. Bring to the boil and simmer for 20 minutes or until the squash is cooked through.
3. Blitz in a blender or use a hand blender and stir through the lime juice. Season with the fish sauce and serve in deep bowls.
Kcal
224 kcal per servingTop Tip
The ginger and chilli add background warmth against the sweetness of squash
