It seems a whole season has passed since I last blogged. I wish I could give you an excuse other than that I'm lazy, but I am just lazy. To add to my laziness this isn't even my recipe, but it was too good not to share. I work with some awesome people and one is those awesome people is called Rick. As if he wasn't already awesome enough, he has started making us all soup! I missed the first batch of soup due to that bastard tonsillitis (I was devastated, as you can imagine), luckily he made it again the week after and I'm not joking when I say that it was the best soup I have ever had. It's spicy and warming and it just tastes bloody delicious.
Serves 4 (in Hef/large portions)
For the red Thai curry paste:
2 red chillis
2 cloves of garlic
2 shallots roughly chopped
2 long red chilies
A thumb of ginger, peeled and chopped
The juice of 1/2 a lime
3 tsp light soy sauce
A handful of fresh coriander
1/2 tsp ground black pepper
For the soup:
1 large butternut squash
A glug of olive oil
1 small onion, finely chopped
1 tbsp grated ginger
1 stick of lemongrass halved and bashed
400ml vegetable stock
1 400ml can of coconut milk
- Start by peeling, deseeding and chopping your squash (worst job ever!) then pop it in to a baking tray, cover with a bit of olive oil, season and pop in to a preheated oven at 200 degrees for around 40 minutes.
- While it's roasting away, chuck all of the ingredients for the curry paste in to a food processor, blitz until smooth then put to one side.
- Half way through cooking the squash, soften the onion in a large saucepan with a little olive oil along with the ginger and lemongrass for around 5-8 minutes.
- Then chuck in 3-4 tbsp your home made curry paste and cook for around 3 minutes to release the flavour.
- Then pour in your vegetable stock and coconut milk and bring it to a light simmer, add the roasted squash and leave to simmer for 20 minutes.
- Finally fish out the lemongrass pieces, blend and enjoy!
