Spicy Butternut Squash Soup

Ingredients

• 1 onion, chopped
• 1 red chilli, chopped
• 2 cloves garlic, crushed
• 2 butternut squashes, skin and seeds removed and cubed
• 1 tbsp medium curry powder/paste
• 300ml vegetable stock
• 200ml coconut milk
• 2 tbsp fresh coriander

Method

1. Fry the onion, chilli, garlic for 4-5 mins.
2. Add the squash and fry for a further 5 mins.
3. Stir in the curry powder/paste and fry for another min.
4. Pour the stock, milk and coriander into the pan and bring to the boil. Simmer for 15-20 mins.
5. Pour into a processor and blend until smooth.
6. Return to the pan, add more liquid if required and heat through.