Thai-spiced coconut squash soup recipe

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Thai spiced coconut squash soup

Heat sunflower oil and soften chopped onions with stick celery, chopped garlic cloves and grated ginger.

Stir in Thai red or green curry paste and chopped squash. Cook for 2 minutes, then add stock.

Simmer for 20-25 minutes until the vegetables are soft. Add coconut milk, season and purée with a stick blender. Add more water if it's too thick. Serve with chopped coriander and chilli.

 

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1tbsp sunflower oil
2 onions, peeled and chopped
1 stick celery, chopped
2 garlic cloves, chopped
2cm (1in) piece of ginger, grated
1tbsp Thai red or green curry paste
500g (1lb) squash, peeled and chopped
750ml (1¼ pints) stock
250ml (8fl oz) coconut milk
chopped coriander and chilli, to serve
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