Categories: soup

Ingredients

• 500g squash (1 average large squash)
• 1 large two small onions
• 750 ml of stock
• 250 ml coconut milk
• 2 tbsp of thai curry paste (red or green)
• Garlic celery and ginger optional

Directions

1. Peel, de-seed and chop the squash

2. chop and fry onion (garlic + celery) in butter

3. Add squash and curry paste when onion is soft

4. Add stock and gently simmer till squash goes soft

5. Remove from the heat

6. Add coconut milk and blend till smooth

7. To serve, use coriander or chopped chillis to garnish

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