Ginger Butternut Squash Soup

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 2 shallots, finely diced
• 2 teaspoons curry
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• salt & freshly ground black pepper
• 6 cups chicken stock
• 2 (400 ml) cans coconut milk
• 1 tablespoon fresh ginger, finely grated

Recipe

• 1 heat oven to 425.
• 2 split butternut squash and scoop out insides.
• 3 lay squash on parchment lined cookie sheet, insides down.
• 4 bake for 30 - 45 minutes until soft when tested with paring knife.
• 5 in stock pot add 2 tablespoons olive oil and scallions.
• 6 cook until soft.
• 7 sprinkle in all spices and stir until lightly toasted.
• 8 add chicken stock, peeled and chopped cooked butternut squash and some salt & pepper.
• 9 cook on medium heat until squash is falling apart, about 10 minutes.
• 10 add the coconut milk and fresh ginger.
• 11 stir until combined.
• 12 remove from heat and leave to cool slightly.
• 13 blend soup in food processor and strain through fine sieve.
• 14 return to clean pot to heat and serve or cool completely to store.