New Favourite Soup

I had some leftover roasted butternut squash from dinner and decided to make soup with it. I looked online for a recipe to use but ended up creating my own and it's delicious! Soup is probably the easiest thing you can experiment with in the kitchen, just remember to keep it simple.

Curry Coconut Butternut Squash Soup

2 medium sized butternut squash, roasted, spooned out & skins discarded
1 tbsp olive oil
1/2 onion, finely chopped
1 tsp curry powder
2-3 C vegetable stock
1/2 C coconut milk

Garnishes (optional):
fresh lime juice
fresh cilantro, chopped

Heat oil in large pot, add onions and cook until soft. Add curry powder and heat spices then add squash. Stirring into onions and spices, add enough veg stock to cover squash by about an inch. Bring to a boil then reduce heat and simmer about 20 minutes.

If you like your soup smooth then puree with an immersion blender or in batches in food processor or blender until desired consistency is reached. Add the coconut milk when ready to serve. Garnish with lime wedges and fresh cilantro.