Recipes
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.

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(2 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 6

Cooking Time

Price: 50p per serving

Nutritional Information

Each 269g serving contains

Energy
737kj
176kcal
9%
Fat
9.8g
Med
14%
Saturates
6.9g
High
34%
Sugars
9.3g
Low
10%
Salt
0.89g
Med
15%
1
of your 5-a-day
of your reference intake.
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.