Butternut Squash and Sweet Potato Soup

Masterchef Brian Mellor demonstrates how to cook his warming Thai butternut squash soup using Delamere Dairy's sterilised cows' milk to give the soup a deliciously creamy taste.





Servings: 2 Prep Time: 20 mins Cooking Time: 30 mins

What you'll need

  • 350ml Delamere Dairy Sterilised Semi-Skimmed milk
  • 200g Butternut Squash
  • 1 small White Onion 
  • 1 tbsp Vegetable Oil
  • 3 tbsp Red curry paste
  • 200g Sweet potato
  • 1 pinch Salt & Pepper
  • 20ml Coconut Cream, well beaten
  • 2 stalks of Coriander

How to make it...

  1. Peel, de-seed and chop the squash, peel & chop the onion & sweet potato.
    Heat the oil gently in a saucepan.
  2. Add the vegetables and cook for 5 mins until soft but not browned.
  3. Add the curry paste & cook for a few more minutes.
  4. Add the milk and seasoning and simmer for 20 minutes until the vegetables are tender.
  5. Blend until smooth and check the seasoning pour into a bowl with a swirl of creamed coconut on top and a little chopped coriander.



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