Thai squash soup

200 kcal or less 3 of 5-a-day 30-60 minutes 4 servings asian blended soup butternut squash soup fragrant healthy healthy lunch hit your 5-a-day lunch lunchtime pumpkin root vegetables vegetable soup

N/A

Source

Ingredients

1 onion , chopped

1 lemongrass stalk, bashed and shredded

1-2 red chillies , roughly chopped

1kg butternut squash , peeled and diced

juice 1 lime

125ml coconut milk

small bunch coriander , leaves picked

Method

Fry the onion, lemongrass and most of the chilli in a large pan with a splash of water for 2-3 mins until softened – add more water if it starts to catch. Tip in the squash and stir. Cover with 1 litre water, bring to the boil and simmer for 15 mins until the squash is tender. Add lime juice, remove from the heat and blitz with a hand blender until smooth.

Pour in the coconut milk, season, then return to the heat to gently warm through. Ladle into bowls and serve with coriander and the remaining chilli.