Thai butternut soup with Chinese salt and chilli pumpkin seeds This soup is the ultimate hug in a bowl, a gorgeous light but creamy rich soup and my FAVOURITE of the season. A handful of peanuts in the base gives the most beautiful background flavour and swirling through my favourite @cocosorganics yoghurt, this bowl will leave you wanting to cuddle up on a cold winter’s night. You will need to serve 3-4 1 butternut squash, about 1kg cut in half 1 heaped tbsp of red Thai curry paste 1 tbsp roasted salted peanuts 1L of vegetable stock 1 tsp minced ginger 1 clove garlic 1 red chilli 3 tbsp pumpkin seeds 2 tsp toasted sesame oil 2 garlic cloves, finely chopped 1. In a tray, lay the butternut, half garlic bulb and if you like your soup spicy, a chilli. Dress in salt and olive oil and roast at 190c fan for 35 minutes. 2. In a pan, fry off the pumpkin seeds in toasted sesame oil, finely diced chilli and the diced garlic. Season with a good pinch of salt and toss for 2 minutes until golden and smelling aromatic without burning the garlic. 3. In a deep pan, heat the Thai curry paste, 1 tsp ginger and 1 small handful of peanuts for a minute or so. Tip in 1L of vegetable stock and scoop in the butternut pulp (removing the seeds and stringy pulp first) and 2-3 roasted garlic cloves. Bring to a gentle simmer for 10 minutes, then blitz into a silky smooth soup. Stir in 2 tbsp cocos organic coconut yoghurt and serve with a sprinkle of salt and chilli pumpkin seeds, an extra dollop of coconut yoghurt and some fresh coriander. #soupseason #vegetarian #comfortfood