Indian-Style Squash Soup

Ingredients

• 1 Tbsp minced garlic

• 1 Tbs. curry powder

• 1 cup coconut milk

• 1 medium butternut squash (peeled and cubed)

• 5 cups vegetable stock

• 1 med. onion (chopped)

• 3 Tbs. butter / corn oil

• salt & pepper to taste

Instructions

• Cook squash and onion in oil (in wok) until onion softens (~5 mins).

• Add garlic, ginger, and curry.

• Cook for 1 min.

• Add the stock and bring to a boil, then reduce to a gentle bubble.

• Partially cover and cook, stirring occasionally, until the squash starts to fall apart (~30 mins).

• Let cool and puree the soup in the blender.

• Reheat the pureed soup gently and stir in the coconut milk, do not boil.

• Garnish with cilantro or scallions.