Instructions

1. 1

   Preheat the oven to 180ºC, gas mark 4. Place the butternut squash on a non-stick baking tray and season. Roast for 30 minutes, or until tender.

   
   

2. 2

   Meanwhile, heat the oil in a medium pan and add the onion and ginger. Cover and saute; for 10 minutes, stirring occasionally. Stir in the curry paste and cook for 1-2 minutes, then add the butternut squash, stock and coconut milk. Cover and bring to the boil, then allow to simmer for 5 minutes. Remove from heat and cool slightly.

   
   

3. 3

   Puree the soup in a food processor or blender in 2 batches, until smooth. Return to the pan, season to taste and reheat gently, adding a little more stock or boiling water for a thinner consistency if required.

   
   

4. 4

   Place the cream and chopped basil in a small pan and heat gently. Serve the soup in bowls with the basil cream swirled over the top and sprinkled with freshly ground black pepper, and with crusty granary bread on the side.

   
   

Ingredients Buy ingredients

• 1 kg Butternut Squash, peeled, deseeded and cut into 1cm cubes
• 1 tbsp Vegetable Oil
• 1 Onion, chopped
• 1 Root Ginger, peeled and finely chopped
• 4 tbsp Thai Paste Red Curry
• 450ml Vegetable Stock Cubes
• 400ml Coconut Milk
• 142ml Single Cream
• 20g Basil, chopped

Serves 4

Total time required 1 hr

• Preparation time: 10 mins
• Cooking time: 50 mins