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Vegetarian and Vegan Recipes

Creamy Coconut and Butternut Squash Soup with Quorn Vegan Pieces

Flavoured 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)

43.3 g of fat

Vegan

Made with Quorn Vegan Pieces

High in protein
Source of fibre
Low in saturated fat

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

  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 Vegan Pieces and cook for a further 12 minutes.
  4. Divide between 4 bowls. Top with the peanuts, coriander and sriracha.

Chefs tip

Substitute peanuts with cashews.

Recipe inspiration

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