1 small butternut squash, halved, deseeded and cut into 8 (skin on)
A pinch of sea salt
A pinch of freshly ground black pepper
1 tsp chilli flakes
3 tbsp olive oil
2-3 fresh red chillies, deseeded (optional, use less if you prefer a milder soup)
3 cloves garlic
1 thumb-sized piece fresh ginger, peeled
1 large bunch fresh coriander, leaves picked, stalks reserved
1 tbsp sesame oil
2 limes, zested and halved
2 tbsp fish sauce (optional)
800 ml Coconut Dream
300 ml organic vegetable stock
200g brown rice noodles
1 red chilli, deseeded and sliced (optional)
STEP BY STEP
Preheat the oven to 200°C, 180°C fan oven, gas mark 6.
Put the butternut squash into a roasting tray, season, and sprinkle with chilli flakes. Drizzle with 1 tbsp olive oil and bake for 25-30 minutes.
Finely chop or blend the chillies, garlic, ginger and coriander stalks in a food processor. Add the sesame oil, lime juice, zest and fish sauce and whizz to a thin paste.
Heat a large pan or wok. Pour in 2 tbsp of olive oil and quickly stir in the paste. Cook for about a minute before adding the Coconut Dream and stock.
Turn the heat down and simmer for about 15 minutes. Taste – you may need to add fish sauce, lime juice or a little salt and pepper.
Add the noodles to the soup, simmer for a few minutes, then divide between 4 bowls. Add 2 pieces of squash to each bowl. If you like, top with sliced red chilli and any leftover coriander.
Keep any extra in an air-tight container in the fridge and take to work as a packed lunch!
TIP: Squash contains beta-carotene (vitamin A), which helps our immune system to function properly and keeps your eyes and skin healthy. By including brown rice noodles into the meal, it will also help keep you fuller for longer.