1 medium butternut squash, peeled, seeded and chopped (1.5lb)
1 onion, chopped
1 tbsp minced ginger
1 tbsp minced lemongrass
2 cloves garlic, minced
1/2 tsp each salt and pepper
3 cups vegetable stock
4 tsp soy sauce
1 tsp brown sugar
1 ½ cups coconut milk
1 tbsp lime juice
½ lime zest
2 lime leaves
¼ lb roasted peanuts
1/4 cup finely chopped fresh coriander
2 tbsp sriracha
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 Meatless Pieces and cook for a further 12 minutes.
Divide between 4 bowls. Top with the peanuts, coriander and sriracha.
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