Thai-inspired Butternut Squash and Fennel Soup

Name: Thai-inspired Butternut Squash and Fennel Soup
Yield: Serves 4
Cuisine: Thai
Ingredients: dash of olive oil; 2–3 banana shallots, chopped; 2 tbsp sesame oil; 1 lemongrass stalk, outer leaves discarded, chopped; 2–3 garlic cloves, chopped large chunk of fresh root ginger, coarsely chopped; 700 g (1 lb 9 oz) peeled butternut squash (1 good-sized squash), seeded and coarsely chopped; lime juice, to finish; handful of basil, preferably Thai; 2 fennel bulbs, cored and coarsely chopped; large handful of coriander leaves, chopped; 2–3 celery stalks, coarsely chopped; 1 recipe quantity Thai stock; soy sauce, to taste

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

You could use the Thai red curry paste to flavour the soup, but we prefer the fresher lighter flavours of the ingredients here.

Ingredients

2 tbsp sesame oil
dash of olive oil
2–3 banana shallots, chopped

Asia
Thailand
Mediterranean
Vegan
Soup
South East Asia

Method

Heat the oils in a Large heavy-based pan, add the shallots and sweat until softened. Add the lemongrass, garlic and ginger and continue to cook gently, stirring for 3–4 minutes. Add the vegetables and cook slowly for 10 minutes more, stirring from time to time, until the vegetables slightly caramelize.
Add the stock, bring to the boil and simmer for 20–25 minutes