vegan thai curry butternut squash soup
Servings Prep Time
3people 5minutes
Cook Time Passive Time
1hour 20minutes
Servings Prep Time
3people 5minutes
Cook Time Passive Time
1hour 20minutes
Ingredients
soup
brittle
Instructions
Soup
  1. Preheat the oven to 400f. Line a rimmed baking sheet with parchment paper, then get ready to tackle the squash!
  2. Carefully, using a large chef’s knife, cut the butternut squash in half lengthways, then into quarters. Use a spoon to remove the seeds, then place the quarters flesh-side down on the baking sheet.
  3. Roast for an hour, checking halfway through. I like to add about 1/2 cup water to the tray halfway through to help steam the squash.
  4. When it is fork tender, remove from the oven and leave to cool for about 15 minutes, until it is cool enough to handle.
  5. Remove the skin, scooping out the flesh with a spoon. You should have at least 3 cups worth of squash. If you have any left over, you can save it for something else (add it to a smoothie!).
  6. Add 3 cups of squash along with the other soup ingredients into a high speed blender. Blend on high until smooth and creamy.
Brittle
  1. In a small saucepan over a medium heat, combine all the ingredients. Keep stirring until they are bubbling and starting to caramelise, then pour out onto a parchment lined baking sheet.
  2. When the brittle has cooled and hardened, break it into small pieces.
  3. To serve, swirl the soup with a little extra coconut milk and sprinkle with the brittle and a little more paprika for colour.
Recipe Notes

To save time, make the brittle as soon as the squash has gone in the oven!