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
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.
2020 Quorn all rights reserved. Quorn® and the Quorn™ logo are trademarks belonging to Marlow Foods Ltd. All content is owned, registered and/or licensed by Marlow Foods. Copyright 2020 Marlow Foods