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: 20mins
  • Cooking Time: 30mins

What you'll need

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.