Also know as Thai Butternut Squash Soup.
It is so cold and wet and windy today that I really felt like I needed warm, nourishing food with a spicy kick. It is 8°C (46°F) here and it feels more like November than September. I have a cold. It has rained heavily for the last two days and there has been some flooding. Angus's nursery was closed today because they had a huge leak all over the brand new carpet in the play area, such a shame. Fortunately John was off so I left Angus with him while I did my reading sessions at Bella's school. I am enjoying them so much - I will tell you more about them another day.
For the soup you will need:
1 butternut squash or pumpkin
1 tbsp Thai red curry paste
2 tbsp red lentils
1 pint chicken stock
1 400ml can of coconut milk
handful of fresh coriander
- Peel and chop the onion and soften in some olive oil in a large saucepan or stock pot.
- Peel, de-seed and dice the squash and add to the onion.
- Add the tablespoon of Thai curry paste and stir into the vegetables. Cook for a few minutes.
- Throw in the red lentils, then cover with stock. You want the veg just covered, so that it cooks, but isn't too watery.
- Boil for 15 minutes then add the coconut milk.
- Boil for another 5 or 10 minutes, until you are happy that the squash and lentils are cooked.
- Puree in a liquidiser or with a hand held blender.
- Serve with a little chopped coriander on top.
It's quite a thin soup, but I liked it that way. Next time I make it I might add more squash or lentils or less liquid. It has such a sweet, warm kick - it must be the ginger in the Thai curry paste. It did wonders for my head cold, and for my mood.