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.
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* 'Take a step in the right direction' relates to products such as Quorn Mince, which are among the 60% of Quorn volume sold in the UK that have been certified with the Carbon Reduction Footprint by the Carbon Trust for the full lifecycle of the product. This not only means we know the carbon footprint of the product, but also that we have committed to reducing it over time. For further details of our carbon emissions by product view the full report here. The Quorn “Step” visual is a trademark of Quorn Foods Ltd.