Thai Style Butternut Squash Soup

1. 1

   Heat the olive oil in a heavy based pan and cook the onion until soft.

2. 2

   Add the stock, butternut squash and curry powder to taste- as spicy as you like!

3. 3

   Bring to the boil and then cover and simmer until the squash is tender.

4. 4

   Once the squash is cooked, stir in the coconut milk.

5. 5

   Pour into a food process/liquidiser and blend until smooth.

6. 6

   Return to the pan and warm through.

7. 7

   Season to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.