Recipes
Thai-style butternut squash soup & cheese twists
This makes a satisfying soup, but if you'd prefer it less thick, add 200ml water to the stock.
This makes a satisfying soup, but if you'd prefer it less thick, add 200ml water to the stock.
(2 votes)
Cook: 1 Hour
Serves: 6
Price: 50p per serving
Nutritional Information
Each 269g serving contains
Energy
737kj
176kcal
737kj
176kcal
9%
Fat
9.8g
9.8g
Med
14%
14%
Saturates
6.9g
6.9g
Med
34%
34%
Sugars
9.3g
9.3g
Med
10%
10%
Salt
0.89g
0.89g
Med
15%
15%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
274kj/65kcal
Typical energy values per 100g:
274kj/65kcal
Ingredients
1 tbsp sunflower oil
1 onion, chopped
2-3 tbsp Asda Chosen by you Red Thai Curry Paste
1 medium sweet potato, peeled and sliced
100g carrots, sliced
500g butternut squash (weighed flesh only), cubed
300ml vegetable stock (made with 1 stock cube)
400ml can reduced-fat coconut milk
4 tbsp chopped fresh coriander
Method
1
Heat the oil in a pan and gently fry the onion until soft. Add the curry paste, stirring for another minute.
2
Add the sweet potato, carrots, squash, stock and coconut milk and heat until simmering. Cover and simmer for 20 minutes or until the vegetables are really tender.
3
Cool for 20 minutes, then purée the soup with a hand-held blender or in a food processor.
4
Stir in half the coriander and sprinkle the rest on top. Serve with cheese twists.
5
For the cheese twists:
6
Roll out some ready-made puff pastry on a lightly floured surface to the thickness of a £1 coin, then brush with a little beaten egg. Sprinkle grated mature Cheddar mixed with grated Parmesan on top and press down lightly. Cut into 1cm-wide strips, twist and bake on a lined baking tray at 200C/180C Fan/Gas 6 until crisp and golden.