Spicy Butternut Squash Soup - cooking recipe

Ingredients

1 tbsp olive oil
2 None onions, chopped
2 cloves garlic, minced
1 tsp curry paste
1/2 None butternut squash, peeled, deseeded, chopped
1 None large potato, peeled, chopped
1 None carrot, chopped
6 cups chicken stock
1/2 cup milk
None None heavy cream, to serve
None None crusty bread, to serve

Preparation

In a large saucepan, heat oil over high heat and saute onion, garlic and curry paste for 2-3 mins, until onion is tender. Add squash, potato and carrot and cook, stirring, for 1 min. Add stock and season. Bring to a boil, reduce heat and simmer, covered, for 15-20 mins, or until vegetables are tender. Puree. Let cool slightly then add milk. Reheat gently.
Transfer to serving bowls. Swirl a little heavy cream into each bowl and serve with crusty bread.