![A red Dutch oven filled with Jamaican Brown Stew made with Quorn Vegan Pieces, sliced carrots, scotch bonnet chilli, and thyme on a blue background with a dish of plantain on the side.](https://images.ctfassets.net/uexfe9h31g3m/757fXFqe8H8eZ9hTYomKDT/f2fd83fbceaf72483d2496cf02e00d9e/DSC06558.jpg?w=768&h=576&fm=webp&fit=thumb&q=90)
Creamy Coconut and Butternut Squash Soup with Quorn Meatless Pieces
Flavored with lemongrass, coconut and warming ginger, this vegan Thai inspired soup is perfect for lunch or a light dinner.
Serves 4
50 mins
Easy
605 cals
(Per serving)
43.3g of fat
Made with Quorn Meatless Diced ChiQin Pieces
Soy-free
Excellent source of protein
Non-gmo
Ingredients
- 1 pack (10.58oz) Quorn Meatless Pieces
- 2 tbsp coconut oil
- 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
Method
- 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.
Chefs tip
Substitute peanuts with cashews.
Recipe Inspiration
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The nation has spoken
(12)
3 out of 5 stars