Gluten Free Thai Spiced Butternut Soup

This recipe has been supplied by Charlie Found and CEO of The Coeliac Chef. You can find out more at http://www.thecoeliacchef.org/

GLUTEN FREE THAI SPICED BUTTERNUT SQUASH SOUP

This soup can be adapted to be dairy-free as well.

Ingredients

• 2 -3 tablespoons rapeseed oil
• 2 onions finely diced
• 1 jar of flame roasted red peppers (optional)
• 6 large garlic cloves finely chopped
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1/2 teaspoon sea salt
• 4 tbsp Thai red curry paste ( I used Asda’s own brand)
• 1kg butternut squash peeled, de-seeded & chopped
• 2 litres stock (I use 3 Knorr Vegetable Stock Cubes)

To Serve:

• plain milk free yoghurt
• chopped fresh coriander
• red chilli pepper flakes
• chilli oil

Method

1. On medium high heat *WATCH POINT if you substitute the rapeseed oil for olive oil, don’t put over a high heat, the scorching point of olive oil is lower than rapeseed oil. Heat the oil in a very large saucepan. Once the oil is hot, add the onions and sauté for 6 – 8 minutes until they have turned translucent and the edges are starting to brown. Add in jar of peppers (drained and patted dry and chopped) and sauté for a minute. Now add a tablespoon of water to the bottom of the pan – this de-glazes it and distributes all the caramelised gorgeousness off the bottom of the pan.
2. Add the chopped garlic and sauté for 30 seconds *WATCH POINT do not burn the garlic, garlic goes really bitter if burnt. Now add the coriander, cumin, salt and Thai curry paste. Stir and cook for a minute.
3. Add the stock and butternut squash *WATCH POINT frozen pre-prepped butternut squash is perfect for this. Bring to the boil.  Once the stock has started to boil, cover, reduce the heat to a simmer and cook for 20 – 30 minutes until the squash is soft. Taste test and adjust seasoning if necessary.
4. Remove from the heat and use a stick blender to blend the soup. *WATCH POINT take care as the soup will be really hot and can try to jump out the pan!
5. Serve hot with a swirl of plain milk free yogurt, chopped coriander, chilli flakes and chilli oil. Perfect with fresh crusty gluten free bread.

Allergens in this dish indicated by the Box (es) Marked ‘x’