Creamy Coconut and Butternut Squash Soup with Quorn Vegan Pieces

Name: Creamy Coconut and Butternut Squash Soup with Quorn Vegan Pieces
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 pack (280g) Quorn Vegan Pieces [https://www.quorn.ie/products/vegan-pieces]; 2 tbsp coconut oil; 1 medium butternut squash, peeled, seeded and chopped (700g); 1 onion, chopped; 1 tbsp minced ginger; 1 tbsp minced lemongrass; 2 cloves garlic, minced; 1/2 tsp each salt and pepper; 750ml vegetable stock; 4 tsp soy sauce; 1 tsp brown sugar; 400ml tin coconut milk; 1 tbsp lime juice; ½ lime zest; 2 kaffir lime leaves; 120g roasted peanuts; 1/4 cup finely chopped fresh coriander; 2 tbsp sriracha hot sauce

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creamy coconut and butternut squash soup with quorn vegan pieces recipe

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

Vegan & Vegetarian Fillets & Pieces Recipes Vegan Recipes

Serves 4

50 mins

Easy

605 cals
(Per serving)

43.3g of fat
(Per serving)

Vegan

Made with Quorn Vegan Pieces

See product See recipes

High in Protein

Source of Fibre

Low in Saturated Fat

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Ingredients

1 pack (280g) Quorn Vegan Pieces
2 tbsp coconut oil
1 medium butternut squash, peeled, seeded and chopped (700g)
1 onion, chopped
1 tbsp minced ginger
1 tbsp minced lemongrass
2 cloves garlic, minced
1/2 tsp each salt and pepper
750ml vegetable stock
4 tsp soy sauce
1 tsp brown sugar
400ml tin coconut milk
1 tbsp lime juice
½ lime zest
2 kaffir lime leaves
120g roasted peanuts
1/4 cup finely chopped fresh coriander
2 tbsp sriracha hot sauce

Method

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.
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.
Stir in the coconut milk and lime juice and bring back to a simmer. Stir in the Quorn Vegan Pieces and cook for a further 12 minutes.
Divide between 4 bowls. Top with the peanuts, coriander and sriracha.