Creamy Coconut and Butternut Squash Soup with Quorn Meatless Pieces

Flavored with lemongrass, coconut and warming ginger, this vegan Thai inspired soup is perfect for lunch or a light dinner.

Serves 4

50 mins

Easy

605 cals
(Per serving)

43.3g of fat
(Per serving)

Ingredients

  • 1 pack (10.58oz) Quorn Meatless Pieces
  • 2 tbsp coconut oil
  • 1 medium butternut squash, peeled, seeded and chopped (1.5lb)
  • 1 onion, chopped
  • 1 tbsp minced ginger
  • 1 tbsp minced lemongrass
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and pepper
  • 3 cups vegetable stock
  • 4 tsp soy sauce
  • 1 tsp brown sugar
  • 1 ½ cups coconut milk
  • 1 tbsp lime juice
  • ½ lime zest
  • 2 lime leaves
  • ¼ lb roasted peanuts
  • 1/4 cup finely chopped fresh coriander
  • 2 tbsp sriracha

Method

  1. Heat the oil in medium saucepan set over a medium heat. Cook the butternut squash, onion, ginger, lemongrass, garlic, salt and pepper for 5-7 minutes until starting to soften. Stir in the stock, soy sauce and brown sugar, then bring to the boil.
  2. Reduce the heat to medium-low and simmer for 15-20 minutes or until the squash is very tender. Puree until smooth with a hand blender or jug blender.
  3. Stir in the coconut milk and lime juice and bring back to a simmer. Stir in the Quorn Meatless Pieces and cook for a further 12 minutes.
  4. Divide between 4 bowls. Top with the peanuts, coriander and sriracha.

Tip: Substitute peanuts with cashews.