Curry Coconut Butternut Squash Soup

Serve 8 people Prep Time 10 mins Cook Time 35 mins

3 tblsp olive oil, plus a splash extra
2 red onions, finely, chopped
3 garlic cloves, crushed
1 red chillies, deseeded and finely chopped (optional)
1 Tblsp curry powder
1 butternut squash (about 1.2kg) peeled, deseeded and chopped into chunks
1 large floury potato, cut into chuncks
a few rosemary sprigs
1.25 litres chicken/ veg stock
200ml coconut milk or to taste

1. Heat oil and sweat onion, garlic and chilli. Add curry powder stirring until fragrant.

2. Add the squash, potato, hot stock and coconut milk. Season well and bring to the boil, then reduce to a simmer and cook for 15 - 20 mins until squash is tender.
3. Once soup is cooked, blend with a stick blender (or blend in batches in a stand blender)

So delicious. Enjoy x x x