Tastes creamy and wonderful but contains NO MILK! Fantastic comfort food for the lactose intolerant!
Makes enough for 4 people
2 Butternut Squash (peeled, deseeded and cubed)***NOTE***
2 Onions (diced)
Garlic (2 large cloves - crushed)
Vegetarian Stock (1 pint)
Curry Powder/Garam Marsala (1 teaspoon - more if you like)
Coconut Milk (7 oz can)
Olive Oil
Fresh Coriander (one handful roughly chopped)
Ground Black Pepper
Method
Heat the oil in a pan and add the onions and garlic, cook until the onion is translucent. If using raw Butternut Squah then add it now and cook for a further 5 minutes. Add the curry powder/paste and cook for a further 1 minute. Turn off the heat.
If your Butternut Squash is already cooked then add it now. Mix in well.
Turn on the heat again and add the vegetarian stock and coconut milk, simmer for 15 - 20 minutes....or until any raw squash is softened. Stir occasionally.
Take off the heat and allow to cool for a while. Liquidize the soup in a blender. Return it to the pan and stir in the roughly chopped coriander and season with black pepper. Reheat gently if necessary.
Serve with crusty bread (if you can eat bread! LOL)
***NOTE*** I find that peeling and cutting up a raw Butternut Squash is probably one of the most difficult and dangerous jobs in the kitchen due to the slippery nature of the beast and the sharpness of the knife required to actually cut through the thing! Simply cutting the Squash in half, deseeding and baking in the oven until soft before chopping up and adding to the Onions etc makes this a FAR safer soup to make! LOL! You can join Unsolved Mysteries and post your own mysteries or
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