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Squash laksa soup
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Total Time:
1 hour
Malaysian-inspired butternut squash soup with a perfect balance of spice and heat - simply irresistible!
Ingredients:
  • 1 butternut squash
  • 1 dried red chilli
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 2-3 fresh red chillies deseeded
  • 3 cloves garlic
  • 1 thumb-sized piece fresh ginger peeled
  • 1 large bunch fresh coriander leaves picked, stalks reserved
  • 1 tablespoon sesame oil
  • 2 limes zested and halved
  • 2 tablespoons fish sauce
  • 800 ml unsweetened light coconut milk
  • 300 ml organic chicken stock
  • 200 g rice noodles
  • 1 red chilli deseeded and sliced, optional
  • cress to serve, optional
Instructions:
  • Elevate this Malay dish by preheating your oven to 180°C/350°F/gas 4. Halve, deseed, and slice the squash into 8 pieces or chunks, leaving the skin on, then place in a roasting tray. Crush dried chili and a pinch of salt in a mortar, then sprinkle over the squash, drizzle with olive oil, and bake for 40 minutes. Blend chili, garlic, ginger, and coriander stalks until fine. Add sesame oil, lime juice, zest, and fish sauce to make a paste. Heat a pan, add olive oil, stir in the paste, cook for a minute, then pour in coconut milk and chicken stock. Simmer for 15 minutes. Adjust seasoning with fish sauce, lime juice, salt, and pepper. Add noodles to the soup, simmer briefly, then divide among 4 bowls. Top each with squash pieces, red chili, and cress. Pro tip: Use pre-made laksa paste for a quicker alternative.

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