Thai Inspired Butternut and Coconut Soup
with Kale and Garlic Butter Naan
Turmeric in combination with red chillies help make Thai Yellow different from the other colours of curry in Thai cuisine, resulting in a milder sauce. Here, our Thai Inspired Butternut and Coconut Soup heroes the veg.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Thai Style Spice Blend
3 unit(s)
Garlic Clove
1 unit(s)
Onion
½ unit(s)
Lime
15 grams
Ginger Puree
45 grams
Yellow Thai Style Paste
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
100 grams
Chopped Kale
Not included in your delivery
½ tsp
Sugar
250 milliliter(s)
Water for the Soup
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.
Pop onto a large baking tray. Drizzle with oil, sprinkle over the Thai style spice blend (add less if you'd prefer things milder), season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve, peel and chop the onion into small pieces.
Cut the lime into wedges (see ingredients for amount).
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the onion and fry until softened, 4-5 mins.
Stir in the ginger puree, yellow Thai style paste and half the garlic. Cook until fragrant, 1 min.
Pour the coconut milk, veg stock paste, sugar and water for the soup (see pantry for both amounts) into the pan.
Bring to the boil, then lower the heat to medium and simmer until starting to thicken, 8-10 mins.
Taste and season with salt and pepper.
While the soup simmers, pop the naans onto a baking tray. Sprinkle with a little water, spread over the butter (see pantry for amount) and remaining garlic and pop them into the oven to warm through, 2-3 mins.
Once roasted, add the butternut to the soup, then stir in the kale and cook until tender and wilted, 5-6 mins.
Add a squeeze of lime juice from a lime wedge, then taste and add more salt, pepper and lime juice if needed.
Share the butternut and coconut soup out between your bowls.
Serve with the garlic butter naan and any remaining lime wedges alongside.
Enjoy!
