Curried butternut squash soup

Curried butternut squash soup

Tags

Soup

Cook

Ingredients

  • 1 large butternut squash, peeled and chopped
  • 3 tbsp melted coconut oil
  • 1 large onion
  • 2 large carrots, roughly chopped
  • 6 cloves garlic
  • Handful coriander
  • 2 tbsp curry powder
  • ½ tsp chilli flakes
  • 4 cups vegetable stock
  • ½ cup coconut milk
  • 1 lime

Steps

  1. Preheat oven to 150C.
  2. Roughly chop onion, ginger and garlic and add to a bowl.
  3. In a separate bowl put the roughly chopped coriander.
  4. Heat oil in a large saucepan. Add onion mixture, chilli flakes, a pinch of salt and pepper.
  5. Cook, stirring occasionally until onion is translucent. Add curry powder and mix.
  6. Add squash and carrot then stir to coat. Add stock and coconut milk then bring to a boil.
  7. Reduce heat and simmer, stirring occasionally, until the vegetables are very tender.
  8. Using ladle, fill blender pitcher no more than halfway with equal parts broth and vegetables.
  9. Make sure there is a vent for the steam to escape then blend each batch until smooth.
  10. Pour soup back into pot and heat over medium, stirring occasionally and adding lime juice.