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. <br /> <br />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. <br />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

Share: