Thai chicken and butternut soup from So Good: Food You Want to Eat, Designed by a Nutritionist (page 156) by Emily English

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Notes about this recipe

  • sarahj22 on November 07, 2024

    I had half a butternut squash to use up and this was perfect for it. Quick enough to throw together when my three-year-old was having a snack and really tasty. I liked that there's no onion as it saved on chopping time, also the fact she doesn't mention peeling the squash (I never bother). I used crushed jarred garlic and ginger and omitted the red chilli and cooked chicken. Because of the relatively small amount of squash (500g) it's a fair bit thinner than many similar soups. Delicious.

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