Thai-style butternut squash soup & cheese twists

Thai-style butternut squash soup & cheese twists

This makes a satisfying soup, but if you'd prefer it less thick, add 200ml water to the stock.

By , 21 September 2015
Thai-style butternut squash soup & cheese twists
  • Ready in: 60 mins
  • Serves: 6
  • Price: 50p per serving
Nutritional Info
Each 269g serving contains
  • Fat 9.8
  • Sat Fat 6.9
  • Sugar 9.3
  • Salt 0.89
  • Cals 176
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 274kJ/65kcal.
  • 1 tbsp sunflower oil
  • 1 onion, chopped
  • 2-3 tbsp Asda Chosen by you Red Thai Curry Paste
  • 1 medium sweet potato, peeled and sliced
  • 100g carrots, sliced
  • 500g butternut squash (weighed flesh only), cubed
  • 300ml vegetable stock (made with 1 stock cube)
  • 400ml can reduced-fat coconut milk
  • 4 tbsp chopped fresh coriander
  • Heat the oil in a pan and gently fry the onion until soft. Add the curry paste, stirring for another minute.

  • Add the sweet potato, carrots, squash, stock and coconut milk and heat until simmering. Cover and simmer for 20 minutes or until the vegetables are really tender.

  • Cool for 20 minutes, then purée the soup with a hand-held blender or in a food processor.

  • Stir in half the coriander and sprinkle the rest on top. Serve with cheese twists.

  • For the cheese twists:

  • Roll out some ready-made puff pastry on a lightly floured surface to the thickness of a £1 coin, then brush with a little beaten egg. Sprinkle grated mature Cheddar mixed with grated Parmesan on top and press down lightly. Cut into 1cm-wide strips, twist and bake on a lined baking tray at 200C/180C Fan/Gas 6 until crisp and golden.