Thai Butternut Soup

Wow, I haven’t written a food post in AGES! Probably because they are more work than normal posts and require me to cook something interesting (which hasn’t happened in a while). I went to a friend’s house the other day and he made this soup for us, it was amazing, this is my attempt to copy it:

1kg butternut, peeled, cut into 1.5cm pieces
1 onion, chopped
2 tablespoons green curry paste
270ml can coconut cream
1 cup vegetable stock
Bay leaves
1/4 cup roughly chopped fresh coriander leaves

Thai Butternut Soup via The Stylesmith

1. Heat a large saucepan over medium heat. Add pumpkin, onion and curry paste. Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Cook, stirring, for 1 minute.
2. Add the stock and bay leaves. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.
3. Blend or process soup in batches until smooth. Season with salt and pepper. Top with coriander and squeeze some lime juice on top. Serve.


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