Thai Inspired Butternut and Coconut Soup

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces.

Cut the lime into wedges (see ingredients for amount). 

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion and fry until softened, 4-5 mins.

Stir in the ginger puree, yellow Thai style paste and garlic. Cook until fragrant, 1 min. 

Pour the coconut milk, veg stock paste, sugar and water for the soup (see pantry for both amounts) into the pan.

Bring to the boil, then lower the heat to medium and simmer until starting to thicken, 8-10 mins.

Taste and season with salt and pepper.

While the soup simmers, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once roasted, add the butternut to the soup, then stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins. 

Add a squeeze of lime juice from a lime wedge, then taste and add more salt, pepper and lime juice if needed.

Once the naans are warmed, spread over the butter (see pantry for amount).

Share the butternut and coconut soup out between your bowls.

Serve with the buttery naan and any remaining lime wedges alongside. 

Enjoy!