This soup is ideal for different squashes or even sweet potato.
Make a large batch and freeze the extra.
Ingredients
- 2 tbsp oil - e.g. rapeseed or coconut
- 1 large onion, chopped
- 600g squash (weight when peeled and deseeded) peeled, deseeded and cut into 1cm cubes
2 large cloves of garlic - 1 pack of creamed coconut made up to 400ml of coconut milk (or a tin of)
- 1 tbsp curry powder
- 450ml vegetable (or chicken) stock
Method
- Heat the oil in a saucepan over a medium heat
- Add the onion and garlic - cook for 2 minutes
- Add the squash - season and stir to mix
- Turn the heat to low and cover - ideally with a piece of parchment (or butter wrapper) and saucepan lid.
- Cook slowly for 10 mins, stiring occasionally until they are tender
- Make up the coconut milk and whisk to remove any lumps
- In the saucepan - add curry powder and turn up the heat for a minute whilst you stir it in
- Add the coconut milk and stock and bring to the boil
- Now blend until smooth. Be careful, it's hot