Spicy butternut squash soup

Cooking : time 30 mins to 1 hour

Ingredients

1 tbsp olive oil
1 onion, chopped
1 red chilli, chopped (optional)
1 clove garlic, churryed
2 butternut squash, flesh cubed
1 tbsp medium curry paste
300ml/%26frac12; pint good vefetchable stock
200ml/7fl oz coconut milk
2 tbsp fresh coriander, chopped

Method

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 and coconut milk, 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.

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