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Thai Butternut Soup

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An exotic twist on an old favourite

Braise one chopped onion and 1 Tbsp ginger garlic in 1 Tbsp butter.

Add:

2 ½ cup of cubed butternut

2 ½ stalks of celery roughly chopped

2 Tbsp of brown sugar

1 ½ cup of vegetable stock

20ml of Worcestershire sauce

20ml of sweet soy sauce

1 Tbsp of chilli sauce

Cook till tender.

Add 1 can of coconut milk and the zest and juice of 1 lime. Liquidize.

Add salt, pepper and more chillies to taste.