This delicious recipe from Olive Magazine is the perfect way to get into the Autumn spirit. Full of punchy flavours from the Thai red curry and sweetness from the butternut squash, this perfectly balanced soup is sure to warm you up into the new season.
Note: This recipe is vegan, but check the ingredients of the Thai red curry paste, as some brands contain dried shrimp.
2 tsp coconut oil
2 tbsp thai red curry paste
1 onion, finely chopped
Small bunch coriander, stalks finely chopped, leaves roughly chopped
Thumb-sized piece ginger
1 clove garlic, sliced
1 red chilli, finely chopped
750g butternut squash, peeled and cut into 2cm dice
1.5 litres vegetable stock, hot
1 lime, juiced
Heat the coconut oil in a large pan over a medium heat and add the curry paste.
Cook gently for 2-3 minutes or until fragrant.
Add the onion and a pinch of salt, then cook for 10 minutes until translucent.
Add the coriander stalks, ginger, garlic and 1/2 the chilli, then cook for 2 minutes.
Tip in the butternut squash, stock and a little more seasoning, and simmer for 30 minutes until the squash is very tender.
Add the lime juice, then use a hand blender to whizz until completely smooth.
Divide between bowls, then top with the coriander leave and remaining chopped chilli.