Important notice: Some of our classes are incorrectly showing ‘Class Full’ for some users due to a technical issue. Our engineers are working on it and we hope to have this resolved shortly.
Until then if you want to double check class availability, you can still log in and book via the triyoga Client Portal here.
If you need help please contact your specific triyoga centre here, and our teams will be happy to help you.

Important notice: Our booking system supplier is currently experiencing technical issues, which is causing account and checkout actions to fail in some cases. Their engineers are urgently working on it.
Until then, if you need help please email our customer care team at [email protected] or contact your specific triyoga centre here, and our teams will be happy to help you.

Important notice: Some users are experiencing login issues due to a technical issue upstream with our booking system provider. Their engineers are working on it. Until then you can still log in and book via 1) the triyoga app or 2) the triyoga Client Portal here.

Important notice: Our booking schedules are temporarily down due to a technical issue. Our engineers are working on it and we hope to have this resolved very shortly.
Until then, if you need help please email our customer care team at [email protected] or contact your specific triyoga centre here, and our teams will be happy to help you.

spicy butternut squash soup (thai style)

Sujata Din-Thai Butternut- Squash- soup

Soups can make the perfect satisfying and warming meal over the cold winter months. Try this spicy aromatic soup, which is a good source of fibre and other nutrients.

Butternut squash is in season at this time of the year and is a good source of vitamin A and C, which help to support the immune system and calcium uptake. Onions and garlic are from the allium family and are associated with reducing the risk of cancer, amongst other health benefits. Onions are also a good source of quercetin, a flavonoid that has anti-oxidant properties. Using coconut milk is a great non-dairy alternative for getting a lovely creamy texture to your soup.

Ingredients
1 medium size butternut squash
2 lemongrass stalk, chopped
4 kaffir lime leaves
1-inch piece of ginger, chopped
1 red chilli, finely chopped (or to taste)
2 cloves garlic, chopped
3 tbsp lemon juice
¼ cup coconut milk
4 cups vegetable stock
1tbsp olive oil
Sea salt to taste

Directions
Cut the butternut squash in half and brush on the oil. Roast at 180 ̊C for about 40-45 minutes until it is soft. Once it cools down, remove the skin and cut into large pieces.

In a large pan, boil the vegetable stock, lemongrass, ginger and lime leaves for one minute. Lower the heat and simmer for 5 minutes.

Next add the chilli, lemon juice and garlic and simmer for 3-4 minutes. Add the coconut milk and butternut squash and simmer for a further 20 minutes. Once it has cooled down blend with a handheld blender.

Enjoy.

Serves 4 to 5.

Sujata is a Certified Health Coach who offers Wellness and Weight loss Consultations from our Chelsea centre. To see her availability and pricing, click here.

 

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