I had to make something with my first homemade veg stock, something worthy that would appreciate it’s clean, delicate flavour. Wonton soup is that dish.
The wontons are generally filled with seasoned pork and prawns. I decided to go for the Butternut squash that was in danger of going soft in my fridge. I roasted it and mixed the scooped out flesh with some Thai flavours, lemongrass, ginger & chilli and used that as my filling.
Roasting half a squash (as I did) makes a lot of the filling so I used it to make some spring rolls too which I served with some Thai Green Curry Rice Noodles. You could also use the rest of the squash mix to make a delicious soup, just add some coconut milk and veg stock and blend. - foodblogandthedog —foodblogandthedog
Simple and satisfying, this is an excellent vegetarian dish and a great recipe to bridge the gap from winter to spring. The butternut squash is savory and sweet, brightened by a kick of ginger, spring onions, and cilantro. Add more sesame oil to taste if you desire; it adds a really nice nutty quality to the soup. And add more or less chili and ginger to taste, and don't skimp on the cilantro—the pairing with the butternut squash is standup! —Nora S