As a part of my recent transformation into a healthy eater I have become a huge soup convert! I have soup for lunch every day at work and most of the time it’s home made. I discovered that bread really doesn’t sit right with me day in, day out. Now it’s more of a weekend treat. But this meant that sandwiches were off the menu. I will never, ever, be a salad loving girl… Or at least, the kinda of salads I will eat will never be considered healthy! (Bacon, avocado, DRESSING!)
Soup was my salvation. It’s hot, a life saver for those of us with body temperature issues, filling, especially for a liquid, and most of all healthy! I like to eat my soup with 2 rice cakes for a little bit of crunch. (There’s another dieting secret, rice cakes are freakin’ delicious! No one ever told me that!) There really is no end to the tricks you can play with a basic combination of vegetables and stock.
This soup started life as a plain old Butternut Squash Soup. It was good but when I tasted it I thought “This could do with some zing!” So I added some lime juice. Then I thought “This needs a little punch” so the fish sauce came out. And then the coconut milk was just a natural progression and while I was at it why not add some chilli and spices and really give it some pep? And so, Spicy Asian Butternut Soup was born. Enjoy!
1 medium butternut squash, peeled and chunked
1 onion, diced
1 chicken stock cube (vegetable if vegetarian soup is desired)
1/2 tsp chilli flakes or 1 fresh chilli, chopped
1 tbsp lime juice
1 tsp fish sauce
100ml coconut milk (or cream, or powder, whatever you have is fine!)
1/2 tsp dried ginger (2cm fresh grated ginger would be better but I didn’t have any)
1/2 tsp dried coriander
– Heat the oven to gas mark 6/ 200C while you prep your butternut squash.
– Toss the chunks of butternut with the olive oil on a large baking dish or tray and scatter with a pinch of sea salt.
– Roast the squash for 30 minutes until just starting to colour and crisp up a little bit.
– Heat a splash of olive oil in a large heavy pan.
– Add the onion and a pinch of salt and cook until just turning translucent.
– Add the butternut squash, the stock cube the chilli and ~1.5l of boiling water.
– Bring to a boil then turn off the heat.
– Use a handheld stick blended to blend the soup until smooth. (Dependent upon your squash you may find you have quite a thick soup at this point. Just add more water if you prefer a runnier consistency.)
– Add the lime juice, fish sauce, coconut milk, ginger and coriander and give a good stir to circulate everything properly.
– Make sure you taste it as you go! If you feel it needs a little something extra, go for it! This is your soup, tailor it to your preferences!