Recipe: Spicy Squash Satay Broth


If you're feeling a little down in the dumps and bunged up then this Spicy Squash Satay should pick you up. Crammed full of nutrients to boost your immune system and with a fair kick of chilli to clear your sinuses! Plus we'll give you some of the benefits of the ingredients thanks to input from top UK nutritionalist Jane Clarke.


Veg Base

  • 1 red onion
  • 2 cloves of garlic
  • 1 knob of fresh ginger
  • 1 red chilli
  • 1 butternut squash
  • 2 shots of vegetable oil
  • 1 handful of green beans
  • 200 g beansprouts
  • 50 g cashew nuts

Satay Base

  • 4 tbsp cashew nut butter
  • 2 tbsp rice syrup (or honey)
  • 4 tbsp soy sauce
  • 2 tbsp cider or rice wine vinegar
  • 750 ml veg stock


  • 4 portions of rice noodles
  • a handful of fresh coriander
Curry Base

Step 1

Curry Base

Peel and dice the onion, garlic, ginger and chilli so they are fairly small. Fry them all in a large saucepan with the 2 shots of veg oil over a low-medium heat for a few minutes until the onions are soft.

Squash Time

Step 2

Squash Time

Peel and cube the squash into bite-sized pieces. Toss the squash into the pan, turn up the heat a little and continue to fry for another few minutes.

Satay Sauce

Step 3

Satay Sauce

Spoon in all of the ingredients for the satay sauce, including the stock and heat the mixture to a bubble. Simmer for 20 minutes or until the squash is just soft.

Green Beans & Coriander

Step 4

Green Beans & Coriander

Top and tail the washed green beans and cut them all in half. Throw the prepared beans into the pan and simmer for a further 2 minutes before stirring in the beansprouts and a generous amount of chopped coriander.

Serve with noodles

Step 5

Serve With Noodles

Toast off a handful of cashews in a dry pan and serve the spicy vegetable satay with a scattering of warm nuts and rice noodles on the side.

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