Meals and Courses

Soupy Butternut Squash and Ham Rice Bowl

cook 10 mins
  • 800 g (1 lb 10 oz) peeled butternut squash, cut into 1 cm (½ inch) cubes
  • 2 tablespoons sweet chilli sauce
  • 2 spring onions, finely sliced
  • 2 teaspoons peeled and chopped fresh root ginger
  • 1.2 litres (2 pints) good-quality, boiling ham or vegetable stock
  • 200 g (7 oz) piece cooked ham, shredded or diced
  • 250 g (8 oz) cooked rice
  • salt and pepper
  • chopped coriander, to garnish (optional)
  • Place the squash, chilli sauce, spring onions and ginger in a large saucepan, add the stock and cook for about 8 minutes, until the squash is just tender.
  • Add the ham and rice to the pan for the final 2 minutes. Season to taste and ladle into bowls and serve garnished with the coriander, if desired.
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