THAI BUTTERNUT SOUP

Well here we go first post of 2021. We enjoyed a big old festive break and hope you all did too!

This soup is gluten free (without the bread i stuck on the side) and also Vegan if you dont use the fish sauce so perfect for all those dipping your toes into Veganuary!

1.2kg Butternut squash, peeled and deseed

1 onion, diced

3 garlic, minced

1 thumb of ginger, grated

3 tbsp veg/rapeseed oil

1 chilli

2 lemongrass sticks

3 kafir lime leaves

1 tin of coconut milk

1L veg stock

2 tbsp tamari soy sauce

2 tsp fish sauce (take out for Vegan option)

1 lime, juice and rind

Chilli flakes, for top

Salt

1. Dice the onion, mince the garlic, chop chilli and grate the  ginger. Get a medium saucepan on a medium heat with the oil in. Chuck them in cook for about 10 mins careful not to brown them.

2. Peel, deseed and chop the squash into 3cm chunks. Roughly chop and bash the lemongrass stalks (if you don't have a high power blender then best to keep these whole and pluck out before blending otherwise they will be too stringy). Chuck in the squash, lemongrass and kaffir lime leaves. Cook off for about 10 minutes stirring occasionally.

3. Add the can of coconut milk and stock, bring to the boil then simmer for about 40 minutes or until the squash is nice and soft.

4. Season with salt, juice and rind of lime.

5. Blend! (Remember to pluck out the lime leaves and lemongrass if not using high powered blender)

6. Serve in bowls with chilli flakes on top.