- 12 - pound butternut squash, peeled, seeded, and cut into 1-inch pieces
- 114 1/2- ounce canreduced-sodium chicken broth
- 3/4 cup unsweetened light coconut milk
- 1/4 cup finely chopped onion
- 2teaspoons reduced-sodium soy sauce
- 1/2-1teaspoon Asian chili sauce (Sriracha sauce) or crushed red pepper
- 1tablespoon lime juice
- 1 recipe Thai Gremolata
- Lime wedges (optional)
- Asian chili sauce (Sriracha sauce) (optional)
- 1/2 cupsnipped fresh basil or cilantro
- 1/2 cupchopped unsalted peanuts
- 1tablespoonfinely shredded lime peel
- 1 butternut squash, about 1kg, peeled and deseeded
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, thinly sliced
- 2 mild red chillies, deseeded and finely chopped
- 850ml hot vegetable stock
- 4 tbsp crème fraîche, plus more to serve
- Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
- While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
- about 1kg butternut squash, cut into chunks
- 2 carrots, chopped
- 3 tbsp Korma paste
- small pack coriander, stalks and leaves chopped but separated
- 1 large onion, chopped
- 1.2l vegetable stock
- ½ x 400g can reduced-fat coconut milk
- 2 reduced-fat naan bread
- 2 tsp garlic-flavoured oil
- 2 tsp poppy seed
- Heat oven to 200C/180C fan/gas 6. Toss the veg with 2 tbsp curry paste and the coriander stalks, then season. Divide between 2 trays lined with baking parchment and roast for 20 mins. Turn the veg, then swap the trays around in the oven and cook for a further 15 mins.
- Heat the rest of the curry paste with a splash of water, add the onion and cook until soft. Add the roasted veg and stock, and simmer until the veg is tender. Add the coriander leaves and blitz with a hand blender. Return to the heat, add the coconut milk and warm through.
- Brush the naan breads with garlic oil, sprinkle with seeds and bake for 3 mins. Serve alongside the soup.
- 500g sweet potatoes, peeled and diced
- 1 butternut squash, peeled, deseeded and diced
- 1 tbsp clear honey
- 1 tbsp olive oil, plus a drizzle
- 2 onions, roughly chopped
- 3 garlic cloves, crushed
- 1l vegetable or chicken stock
- 1 tsp cinnamon
- 1 tsp grated nutmeg
- 100ml double cream
- 1 tbsp olive oil
- 3 garlic cloves, crushed
- 100g butter, at room temperature
- zest 1 lemon
- 2 tbsp snipped chives
- 1 tbsp chopped thyme
- 2 ciabatta loaves, cut into slices
- Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.
- Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
- Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.
- To make the lemon & garlic toasts, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme.
- Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.