Spiced Squash & Coconut Soup

Method

1. 1

   Finely chop the onion and garlic.

2. 2

   Heat the oil in a saucepan over medium heat and fry the onion for 3 minutes until soft.

3. 3

   Add the garlic, ginger and curry powder, and cook for 1 minute until fragrant.

4. 4

   Add the squash, coconut milk and stock, and bring to the boil.

5. 5

   Simmer for 12–15 minutes until the squash is tender, then blend with a stick blender until smooth.

6. 6

   Season to taste and serve with crusty bread.