@johngs: Less than 30 minute Thai Style Butternut Squash Soup – this is one of my go-to mid-week dinners when I need something hearty on the table fast. The soup cooks in under 30 minutes, all in one pot. Enjoy x John Serves 4 Prep: 10 minutes | Cook: 25 minutes 1 tbsp neutral oil 1 tbsp Thai red curry paste- I use Maesri brand 800g butternut squash, peeled deseeded and cut into 1–2cm cubes 100g red lentils 2 clove garlic, roughly chopped 400ml coconut milk 400ml hot vegetable stock 1 tbsp fish sauce, plus extra to taste Juice of ½ a lime, plus extra to taste 1. Heat the oil in a large saucepan over a medium heat. Add the curry paste and cook, stirring occasionally for 30 seconds until fragrant. 2. Chuck in the squash, lentils, garlic, coconut milk, stock, fish sauce and lime and bring to the boil. Reduce the heat to a little so it’s bubbling nicely, cover and simmer for 20-25 minutes or until the squash is completely tender. 3. Using a stick blender, blend until. Check the seasoning, adding more fish sauce and lime juice to taste. Serve immediately.

John GS

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Tuesday 27 October 2026 17:59:49 GMT