Thai Style Butternut Squash Soup - cooking recipe

Ingredients

1 butternut squash, peeled, deseeded and cut into chunks
1 red onion, chopped
1 teaspoon curry powder
1 (13 1/2 ounce) can coconut milk
1 pint vegetable stock
1 tablespoon olive oil
salt and pepper

Preparation

Heat the olive oil in a heavy based pan and cook the onion until soft.
Add the stock, butternut squash and curry powder to taste- as spicy as you like!
Bring to the boil and then cover and simmer until the squash is tender.
Once the squash is cooked, stir in the coconut milk.
Pour into a food process/liquidiser and blend until smooth.
Return to the pan and warm through.
Season to taste and serve.