I have been a little bit obsessed with soups recently and when I was looking for soup recipes last month, I was thrilled to see Harriet post this delicious Thai soup recipe and I promptly trotted off to Tesco to pick up the ingredients. I am always a bit dubious about spicy food as I am a complete wuss, but this is deliciously spicy and creamy and perfect for miserable weather... This makes a lot of soup so make sure you have a big enough pan to cook it all in!
* 1 onion
* 400 ml coconut milk
* 850 ml stock
* 4 tbsp red Thai curry paste
* Ginger, cayenne pepper and seasoning
* Olive oil
Chop your butternut squash into chunks and add to a roasting dish. Cover in olive oil, ground ginger and cayenne pepper until all of the chunks are covered. I think I was a little too liberal with the cayenne pepper here but the extra fiery-ness does work with the recipe...
Chop your onion up and fry in oil on a low heat until translucent.
Add more cayenne pepper and continue to fry until caramelised. I was tempted to cook more onions like this just so I could eat them but I managed to resist!
Add 4 tablespoons of red Thai curry paste and stir well. Cook for another 5 minutes.
Add the roast butternut squash, coconut milk and stock and simmer for a further fifteen minutes, stirring regularly. Whilst simmering, add your seeds to a roasting tray and cook in some oil until they are brown and crispy.
Blend your soup until smooth.
Serve hot with chunky bread and sprinkled with roasted seeds. (Don't blame me if you end up trying to eat the whole lot!)