1 hr
Not Too Tricky
serves 6
About the recipe
Celebrating seasonal squash and end-of-the-summer peppers, this vibrant bowlful is a treat to eat come rain or shine. Topped with noodles, crunchy garnishes and a squeeze of lime, it packs a proper punch – and ticks off 2 of your 5-a-day!
Ingredients
1 butternut squash (1.2kg)
olive oil
2 red or orange peppers
200g vermicelli rice noodles
400g firm tofu
1 bunch of spring onions
1 lime
2 heaped tablespoons Thai red curry paste
1 x 400ml tin of light coconut milk
Top Tip
Don’t throw the squash seeds away – toast or roast them with a pinch of seasoning and either scatter over your soup for bonus crunch or enjoy as a tasty snack!
Method
- Preheat the oven 200°C/400°F/gas 6.
- Halve the squash lengthways, scrape out and reserve the seeds (see tip) and chop into 3cm chunks. Toss in a roasting tray with 1 tablespoon of oil and a pinch of sea salt and black pepper, then roast for 45 minutes.
- Deseed and tear the peppers into bite-sized pieces, adding them to the tray for the last 20 minutes, turning the squash at the same time.
- Rehydrate the noodles in a bowl of boiling kettle water, then drain and toss with a little olive oil.
- Place the tofu between a clean tea towel, place a tin or two on top to press down and remove excess moisture. Trim the spring onions, then slice the greens into thin strips and place in iced water, and roughly chop the whites.
- Toss the pressed tofu with 2 teaspoons of oil and a pinch of salt and pepper, then place in a large, deep non-stick pan on a medium heat. Fry for 5 to 10 minutes, or until golden and crisp all over, turning regularly, then remove. Finely grate over the lime zest and cut into 6 cubes.
- Place the pan back on a medium heat with the spring onion whites and curry paste, then cook until softened. Pour in the coconut milk along with 2 tins’ worth of water and bring to the boil.
- Scrape three-quarters of the roasted squash and peppers into the pan, simmer for a few minutes, then blitz to your desired consistency. Season to taste with salt, pepper and lime juice.
- Divide the noodles, reserved roasted veg and tofu between bowls, ladle in the soup, then drain and top with the curly spring onions. Slice the remaining lime into wedges for squeezing over.
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