Asian-Inspired Butternut Soup
This Asian-inspired butternut soup blends comforting warmth with a touch of bold flavor. Smooth and satisfying, it’s a perfect balance of cozy and vibrant in every spoonful.
Ingredients
- 1 oz pumpkin seeds
- 1 TB olive oil
- ½ onion finely chopped
- 2 garlic cloves crushed with a garlic press
- 1½ TB red Thai curry paste
- 2 TB smooth unsweetened peanut butter
- ½ tsp rice vinegar
- ½ tsp ground ginger
- Generous pinch cayenne pepper plus extra to garnish
- 17.6 oz diced butternut squash diced into smaller, even-sized chunks
- 17.6 oz vegetable stock
- 7 oz coconut milk
- ½ TB raw honey
- handful cilantro coriander, to garnish
- Sea salt
- Freshly ground black pepper
Instructions
- Toast the pumpkin seeds in a large, non-stick saucepan until they start to pop. Set aside: we will use them to garnish.
- Heat the olive oil in the same pan over medium heat. Add the onions and garlic and cook gently until they start to soften, around 10 minutes.
- Add the curry paste, peanut butter, vinegar, ginger, and cayenne pepper. Cook for 1 minute, then tip in all the diced squash. Stir well to coat the butternut and increase the heat to high.
- Pour in the vegetable stock and coconut milk and bring to the boil. Once boiling, reduce to a simmer and cook for 20-25 minutes until the butternut is completely tender.
- Add the honey and use a hand blender right there in the pan to blitz the soup to a smooth mixture. Taste the soup and adjust the seasoning with salt and pepper.
- Divide the soup between your bowls and garnish with the toasted pumpkin seeds, a pinch of cayenne pepper, and the cilantro.
Nutrition
Serving: 1gCalories: 390kcalCarbohydrates: 32gProtein: 8gFat: 28gSaturated Fat: 14gSodium: 180mgFiber: 7gSugar: 15g