For the soup:

Roasting the butternut squash in the Knorr Pataks Madras paste adds a subtle spice to the soup.



  1. For the soup:

  2. Put the butternut squash on a tray and spoon over the KNORR Patak's Madras paste and mix well, roast in an oven at 180c for 20 minutes or until soft.
  3. Place the water in a pan and bring to the boil.
  4. Whisk in the KNORR Classic Chicken soup mix and simmer for 3 minutes.
  5. Add the roasted butternut squash and coconut milk then simmer for 2 minutes.
  6. Blend until smooth and serve.