Ingredients
½ tablespoon oil
½ onion, finely chopped
½-1 tablespoon Thai green curry paste
¼ medium butternut squash, peeled, desseded and cut into chunks
200ml chicken/vegetable stock
150ml coconut milt
1 tablespoon shredded Thai basil (to garnish)
Salt and freshly ground black pepper
Method
Heat the oil in large saucepan, add the onion and sweat over a low heat for 10 minutes.
Add the Thai curry paste and cook over a low heat for 2 mintues.
Add the butternut squash, stock and coconut milk. Bring to boil, then season with salt and pepper and simmer for up to 20 minutes, or until the squash is soft.
Remove from the heat and whiz the soup in a blender or food processor, in batches if necessary, until smooth. Return to the rinsed out pan. Check the seasoning.
Reheat soup and add the basil just before serving.
Pour into warm soup bowls and serve. Gorgeous with crusty bread.
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