Healthy, hearty and filled with flavour this soup is ideal for cold winter days
1 TBPS Oil
2 Medium Shallots
2 Cloves of Garlic
6 Cups of Butternut Squash (or 1 whole Butternut Squash)
1/2 TSP of Salt/Pepper
1 1/2 TBPS Curry Powder
1/4 TSP Korintje Cinnamon
14 oz Can Coconut Milk
2 Cups Vegetable Broth
Add maple syrup if it needs sweetness.
In a large pot on medium heat add the oil, shallots, and garlic. Saute for 2 mins, stirring frequently.
Next add in the butternut squash and spices. Stir to coat. Then cover and cook for 4 mins, stir occasionally.
Add the coconut milk & vegetable broth
Bring to a low boil over medium heat, then reduce heat to low, cover and let simmer for 15 mins or (until butternut squash is fork tenderness).
Blend and put back in pot for a few more mins. Taste and add maple syrup is needed.