Oct. 11, 2015
Squash, curry and coconut soup
1 medium squash
1 tbspn curry powder
2 cups coconut milk
1 onion
2 cloves garlic
1" piece fresh ginger root
1 tbsp grapeseed or coconut oil
Heat oil in a large pot aand add sliced onion and brown. Add chopped garlic and freshly grated ginger root. Add peeled and chopped squash curry powder salt and saute for a minute. Add water to cover cook covered for 20 minutes or until tender. Puree the soup using an immersion blender. Add coconut milk and stir till combined.
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