Thai squash soup

This gorgeous soup is really low in fat, but if you can find light coconut milk you'll make it even healthier!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Fry the onion, lemon grass and most of the chilli in a large pan with a splash of water for 2-3 minutes until softened - add more water if it starts to catch.

Step 2

Tip in the squash and stir.

Step 3

Cover with 1 litre/134 pints water, bring to the boil and simmer for 15 minutes until the squash is tender.

Step 4

Add the lime juice then remove from the heat and blitz with a hand blender until smooth.

Step 5

Pour in the coconut milk, season, then return to the heat gently to warm through.

Step 6

Ladle into bowls and serve sprinkled with coriander and the remaining chilli.