Good, better, best
+ Good – Recipe
++ Better – Roast extra cubes of squash with the paste and use as a garnish with some toasted pumpkin seeds.
++ Best – Make the chicken soup from scratch using bones and meat, herbs and veg. Add cream with the coconut milk.
Ingredients
• 300g butternut squash, cubed
• 45g Knorr Professional Patak’s Madras Paste
• 150g Knorr Professional Classic Cream of Chicken Soup
• 150ml coconut milk
Method
- Put the butternut squash on a tray and spoon over the Knorr Patak’s Madras Paste and mix well. Roast in an oven at 180C for 20 mins or until soft.
- Place 1.5l water in a pan and bring to the boil.
- Whisk in the Knorr Professional Classic Cream of Chicken Soup and simmer for 3 mins.
- Add the roasted butternut squash and coconut milk then simmer for 2 mins.
- Blend until smooth and serve.
