Recipe for Spicy Butternut Squash Soup 
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Yield:
4
Ingredients:
Amount Ingredient
1 tbl olive oil
1 x onion, chopped
1 x red chilli, chopped (optional)
1 clv garlic, crushed
2 x butternut squash, flesh cubed
1 tbl medium curry paste
300 ml / 1/2 pint good vegetable stock
200 ml /7fl oz coconut milk
Instructions:
Instructions: 1. Heat the oil in a non-stick pan. Add the onion, chilli and the garlic, and fry for 4-5 minutes until softened.

2. Add the squash and continue to fry for 5 minutes. Stir through the curry paste and fry for a further minute. Pour over the stock, bring to the boil, and cover and simmer for 15-20 minutes, until the squash is tender.

3. Transfer to a food processor or blender and blend until smooth.

Return to the pan, add the coriander, and season well. Serve with plenty of crusty bread.

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

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