Coconut & Butternut Pumpkin Squash Soup with Quorn Pieces
Prepare this creamy coconut & butternut pumpkin squash soup recipe made with Quorn Pieces for a comforting yet light winter meal. Follow these steps!
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Cooking tools:
- Immersion blender
- Blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Grater
- Measuring spoon
- Measuring cup
- Ladle
- Serving bowl
Ingredients
- 1 pack Quorn Pieces [https://www.quorn.co.nz/products/quorn-pieces]
- 2 tbsp coconut oil
- 1 medium butternut pumpkin, 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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