Читать книгу More Slow Cooker Recipes - Katie Bishop - Страница 11

PREPARATION TIME: 10 MINUTES

COOKING TIME: 3 HOURS

SERVES 4–6

Butternut squash or pumpkin tastes great in Thai recipes. Here it makes a comforting, smooth soup, which is great for everyday food or as a starter when entertaining.

1.5kg (3lb 5oz) butternut squash or pumpkin, peeled, deseeded and cut into chunks

1 red onion, peeled and diced

2.5cm (1in) piece fresh root ginger, peeled and grated

1–2 tsp red Thai curry paste, or to taste

1 litre (1¾ pints) hot vegetable stock

150ml (5fl oz) coconut milk

1 tbsp lime juice

1 tbsp fish sauce, or to taste

1 tbsp demerara sugar

Fresh coriander leaves, to garnish

Place the butternut squash or pumpkin in the slow cooker dish together with the onion, ginger and curry paste and mix well until the pumpkin is coated. Cover with the lid and cook on high for 2 hours or until the squash is really tender. Remove the slow cooker dish from the base, but leave the slow cooker switched on.

Place the squash or pumpkin and any cooking juices into a food processor and blitz, adding a little of the hot stock to loosen the mixture, until smooth. Gradually add the remaining stock.

Return the mixture to the slow cooker dish and add the coconut milk, lime juice and fish sauce. Place the dish back onto the heated base and replace the lid. Cook for 1 hour or until hot.

Season the soup with more fish sauce and the sugar to taste. Ladle into warm bowls and sprinkle with coriander leaves before serving.

I ALSO LIKE …

cooking this recipe to the end of paragraph 1 and then mixing the squash or pumpkin cubes with all the other ingredients except the stock. It’s great heated through and served with rice noodles.