Sunshine in a Bowl

Also know as Thai Butternut Squash Soup.

It is so cold and wet and windy today that I really felt like I needed warm, nourishing food with a spicy kick. It is 8°C (46°F) here and it feels more like November than September. I have a cold. It has rained heavily for the last two days and there has been some flooding. Angus's nursery was closed today because they had a huge leak all over the brand new carpet in the play area, such a shame. Fortunately John was off so I left Angus with him while I did my reading sessions at Bella's school. I am enjoying them so much - I will tell you more about them another day.

For the soup you will need:

1 onion

1 butternut squash or pumpkin

1 tbsp Thai red curry paste

2 tbsp red lentils

1 pint chicken stock

1 400ml can of coconut milk

handful of fresh coriander

To make:

• Peel and chop the onion and soften in some olive oil in a large saucepan or stock pot.
• Peel, de-seed and dice the squash and add to the onion.
• Add the tablespoon of Thai curry paste and stir into the vegetables. Cook for a few minutes.
• Throw in the red lentils, then cover with stock. You want the veg just covered, so that it cooks, but isn't too watery.
• Boil for 15 minutes then add the coconut milk. 
• Boil for another 5 or 10 minutes, until you are happy that the squash and lentils are cooked.
• Puree in a liquidiser or with a hand held blender.
• Serve with a little chopped coriander on top.

It's quite a thin soup, but I liked it that way. Next time I make it I might add more squash or lentils or less liquid. It has such a sweet, warm kick - it must be the ginger in the Thai curry paste. It did wonders for my head cold, and for my mood.