Butternut squash laksa
It may seem like it has a daunting list of ingredients, but this fragrant spiced noodle soup is surprisingly easy to make and is ready in a little over 30 minutes. If you have to make a special trip to buy the ingredients, make a double batch of the paste and freeze half to use another time. Serves 4 Prep 15 mins Cook 30 mins 1 butternut squash (approximately 1kg) 3 tbsp coconut or vegetable oil 400g can coconut milk 1.2 litres vegetable stock 6 lime leaves, stems removed 2 tbsp no-fish sauce (see below) 1 tbsp palm sugar 1-2 limes, juiced, plus wedges to serve 200g dried rice noodles
FOR THE PASTE
3 dried red chillies, deseeded 30g piece fresh ginger, chopped 3 shallots, chopped 4 garlic cloves, crushed 3 Thai red chillies, deseeded
and chopped 2 lemongrass stalks, outer tough
layers removed, chopped 6 lime leaves, stems removed 2 tsp ground coriander 2 tsp ground cumin 3 tbsp coconut or vegetable oil 2 tsp ground turmeric
TO SERVE
200g beansprouts 4 tbsp roasted peanuts, crushed 1 Thai red chilli, finely sliced 1 small bunch each mint, coriander and
Thai basil, leaves picked and torn
1 Heat oven to 180C/160C fan/gas 4. Line a roasting tin with baking parchment. Cut the squash in half through the middle. Peel the thick stem section and cut into 2cm cubes. Toss in 2 tbsp of the oil, tip into the lined tin and roast for 30 mins until tender. Remove from the oven and set aside
2 Peel, deseed and coarsely grate the remaining squash.
3 For the paste, put all the ingredients, except the turmeric (which has a habit of staining everything), into a small food processor and blend until smooth.
4 Heat the remaining 1 tbsp oil in a large saucepan over a medium heat. Add the paste and the turmeric, and fry, stirring, for 2-3 mins until fragrant. Add the grated squash and fry for a further 2 mins. Pour in the coconut milk and stock, add the lime leaves, and bring to the boil, then reduce the heat and simmer for 10 mins until the squash has softened. Remove the pan from the heat and stir in the no-fish sauce, palm sugar and lime juice to taste. Leave to cool slightly, then pour into a blender and whizz until smooth. Return to the pan to keep warm.
5 Meanwhile, soak the noodles in boiling water for 10 mins, then drain, rinse under cold running water and drain again.
6 To serve, divide the noodles between four warmed serving bowls. Pour the soup over the top, then top with the roast squash and beansprouts and sprinkle with the peanuts, chilli and herbs. Serve with lime wedges.