Simple supper #3

Here's another take on butternut squash soup, only this one's got a bit of heat, so it's perfect for those chilly evenings. I found this recipe in one of the Cook Yourself Thin cook books and it's quick, easy and healthy, which is just how I like my recipes. I think I've found a new favourite! 

Spicy thai butternut squash soup

olive oil
2 onions, chopped
2 chillies, deseeded and chopped
3 cloves of garlic, chopped
1 1/2 cm piece of root ginger, finely chopped or grated
2 lemongrass stalks (mine came out of a jar)
1 large butternut squash, peeled, de-seeded and chopped
400ml can of reduced fat coconut milk
1 vegetable stock cube
2 tbsp nam pla (Thai fish sauce)
juice of 1 lime

Fry the onion, chilli, garlic, ginger and lemongrass in oil until the onion starts to soften. Add the squash, coconut milk, stock cube, nam pla and some boiling water to cover the squash. Bring to the boil, covered and simmer for 20 mins or until the squash is soft. Blend the soup until smooth, add the lime juice and enjoy!