Coconut Curry Squash Soup
(serves 4-5)
1 Tsp olive oil
1/4 onion, chopped
1 Tsp chopped fresh ginger
1 clove garlic chopped
1/2 Tsp salt
1 Tbsp curry powder
1 can coconut milk
1 litre chicken or vegetable stock
4 cups chopped butternut squash
salt and pepper to taste
In a large stockpot, saute the onion in the olive oil until softened. Add the garlic, ginger, salt and curry powder and stir for 2 minutes until fragrant. Add the coconut milk, stock and squash and bring to a simmer.
Gently simmer until squash is very soft. Working in batches, put through a blender until smooth (I used an emulsion hand blender). Serve and eat!
Recipe adapted from Daily Unadventures in Cooking