I got this recipe on another mum site. I made it first about 5 years ago for Christmas, and now it is requested every year. Its very easy to make, apart from peeling the butternut squash ...
Thai-style butternut squash soup (with coriander pesto optional)
SOUP
1 tbsp olive oil
1 onion, chopped
2 tsp grated fresh ginger
1 tbsp Thai red curry paste
1 kg pumpkin or 2 butternut squash, peeled and cut into small cubes
600ml hot vegetable or chicken stock
400ml can coconut milk (You can use light coconut if you wish :bigups: )
1 red chilli, thinly sliced, to garnish
PESTO
2 bunches of coriander, few leaves reserved to garnish
Zest and juice of a small lemon
2 garlic cloves
2 tbsp olive oil
Heat oil in a large pan and cook onion for 1 minute. Add ginger and curry paste and cook for 1 minute. Then add pumpkin and stock. Bring to the boil then simmer over a low heat for 15 minutes or until pumpkin is tender. Set aside to cool.
To make pesto, put coriander leaves and stalks (reserving a few leaves to garnish) in a food processor, add lemon zest, juice and garlic and whiz to combine. Slowly add oil to get a sauce consistency. Season to taste.
Blend the soup, in batches if necessary, until smooth. Return to the pan with the coconut milk, season to taste then heat through gently. Ladle the soup into bowls and add a swirl of coriander pesto to each. Garnish with the sliced chilli and reserved coriander leaves.