This soup couldn’t possibly be any silkier. The beautiful texture is down to the quantity of coconut milk in the recipe, and the flavours are lively and bright. This serves six.
1 onion, roughly diced
3 cloves garlic, crushed
1 butternut squash, peeled and cut into chunks
1 cauliflower, in florets
2 x 400ml cans coconut milk
2 cups vegetable broth
1 tbsp Thai red curry paste
2 tbsp soy sauce
1. In a large soup pot over a medium-low heat, sauté the onion until aromatic and starting to turn golden. Add the garlic cloves, and stir for 30 seconds.
2. Add the rest of the ingredients to the pot, bring to a boil, reduce heat to a simmer, and cook for 20 minutes.
3. Season, taste, and serve.