Prep time: 10 minutes  Cook time: 40 minutes  Total time: 50 minutes 

Spicy Butternut Squash Laksa Soup

Spicy Butternut Squash Laksa Soup

Serves 4 - You’ll Need: 

1 small butternut squash, halved, deseeded and cut into 8 (skin on)

A pinch of sea salt  

A pinch of freshly ground black pepper  

1 tsp chilli flakes  

3 tbsp olive oil  

2-3 fresh red chillies, deseeded  (optional, use less if you prefer a milder soup)

3 cloves garlic  

1 thumb-sized piece fresh ginger, peeled  

1 large bunch fresh coriander, leaves picked, stalks reserved  

1 tbsp sesame oil  

2 limes, zested and halved  

800 ml Coconut Dream

300 ml organic vegetable stock  

200g brown rice noodles  

1 red chilli, deseeded and sliced (optional) 

Step-By-Step 

Preheat the oven to 200°C, 180°C fan oven, gas mark 6.

Put the butternut squash into a roasting tray, season, and sprinkle with chilli flakes. Drizzle with 1 tbsp olive oil and bake for 25-30 minutes.  

Finely chop or blend the chillies, garlic, ginger and coriander stalks in a food processor. Add the sesame oil, lime juice, zest and fish sauce and whiz to a thin paste.  

Heat a large pan or wok. Pour in 2 tbsp of olive oil and quickly stir in the paste. Cook for about a minute before adding the Coconut Dream and stock.  

Turn the heat down and simmer for about 15 minutes. Taste – you may need to add fish sauce, lime juice or a little salt and pepper.  

Add the noodles to the soup, simmer for a few minutes, then divide between 4 bowls. Add 2 pieces of squash to each bowl. If you like, top with sliced red chilli and any leftover coriander. 

Keep in an air-tight container in the fridge and take to work as a packed lunch!

Swaps: Feel free to add any other left over veg you have in your fridge to the soup mix, cauliflower and carrot also make lovely additions!)

Tip: Squash contains beta-carotene (vitamin A), which helps our immune system to function properly, keeps our eyes and skin healthy. By including brown rice noodles into the meal, it will also help keep you fuller for longer.

Rhiannon Lambert has designed a balanced meal plan for plant based milk alternative Dream’s 21 Day Challenge, making it easy to cut dairy from your diet. Visit http://mydairyfreedream.com/21daychallenge/ to download your 21 Day Challenge pack.


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