Thai butternut soup with pad Thai salad and grilled lime garlic bread.

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Thai curry paste
Couple
1 pottle
Family
1 pottle
Butternut squash
Couple
1
Family
1 large
Coconut cream
Couple
1 tin
Family
2 tins
Water
Couple
1 - 2 tins
Family
2 - 3 tins
Bean sprout
Couple
1 bag
Family
1 bag
Ciabatta buns
Couple
2
Family
4
Lime garlic butter
Couple
1 pottle
Family
1 pottle
Crushed peanut
Couple
1 pack
Family
1 pack
Coriander*
Couple
Half/A third
Family
Half/A third
Lime
Couple
1/2
Family
1

The volume of water is a guide. Add three-quarters of the amount in the recipe, then have a look at the consistency after it’s pureed. You can add more if required.

*Coriander is a shared ingredient. Use half for each dish if you’re on the 3 or 4-night plan, a third if you’re on the 5-night.

Instructions

1

Pre heat oven to 180.

Using a sharp knife, remove the top and bottom of the squash. Cut in half, removing the fat end. Peel both pieces using a potato peeler or a knife.

Cut the fat end in half and remove the seeds.

Cut both pieces into 3 cm cubes.

Toss the squash with oil and salt and roast for 20 until golden and tender.

 

 

2

Peel, chop in half, then slice the onion.

Peel and mince the garlic.

In a large pan, sweat the onions in a little oil for about 3 minutes, until soft.

Add the garlic, a pinch of sugar and three-quarters of the curry paste.

Cook for another 2 minutes.

Add three-quarters of the water and a good pinch of salt. Bring to a gentle simmer.

3

Remove the coriander leaves from the stalk, place the leaves in a bowl. Thinly slice the stalk and place in the soup

Once the squash is cooked add to the pot.

Add the coconut cream and cook until for 5 mins. Remove from heat.

Switch the oven to grill.

4

Remove lime leaves and discard.

Puree until smooth. If it’s too thick, add more water.

Taste and add more salt, a pinch of sugar, or more curry paste, to taste.

Cut the bread in half and spread with the lime garlic butter. Grill until golden, a little char is good.

5

Add the bean sprouts, peanut and lime juice to the coriander leaves, season with a little salt.

Serve soup topped with pad Thai salad and grilled garlic bread on the side.



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