DOTTY DISHES

 DINING DESTINATIONS DECOR  

Fragrant Thai Squash Soup

Fragrant Thai Squash Soup

When it's cold and wintery outside, I find soup is the perfect lunch to warm you up. This recipe has great flavours and a good kick of chilli for a bit of extra warmth! To make this Vegan friendly then simply substitute the fish sauce and use Tamari instead of the Soy Sauce. 

DIFFICULTY: 1/5

Serves 4

  • 1 Large Butternut Squash 
  • 3 Shallots
  • 2 Cloves of Garlic 
  • 1 Red Chilli 
  • 1 thumb-sized Piece of Ginger 
  • 1 Stick of Lemongrass or 1tsp of Minced Lemongrass
  • 1tsp Fish Sauce
  • 1tsp Soy Sauce 
  • 1tsp Palm Sugar 
  • 1 tin of Coconut Milk 
  • 500ml Vegetable Stock 
  • 1 tbsp Olive Oil 
  • Juice of 1 Lime 
  • Small bunch of Coriander  

5 minutes to prepare and 20minutes cooking time on the hob

  1. Finely chop the shallots, garlic, chilli, ginger, coriander and lemongrass (if not using minced lemongrass). Peel the butternut squash, discard the seeds and chop into chunks. 
  2. Heat the olive oil in a large saucepan and when hot, add the onion and fry for a few minutes until softened.
  3. Add the garlic, chilli and ginger and heat for a minute before adding the fish sauce, soy sauce, palm sugar and butternut squash, stirring everything together.
  4. Continue to heat for a few minutes before adding the coconut milk and stock and bring to a simmer. 
  5. Put the lid on the pan and leave for 10-15minutes until the butternut squash is cooked through. 
  6. Add the chopped coriander, squeeze in the lime juice and take off the heat.
  7. Using a hand blender, blitz in the pan until smooth and serve straight away. 

Β 

Golden Shortbread Mince Pies

Golden Shortbread Mince Pies

Smoked Haddock Risotto

Smoked Haddock Risotto