Squash/Potato Curry Soup

by Sandra Hamilton 

Ingredients

▪    Oil

▪    Onion 1/2

▪    Potatoes 3 (small scrubbed and halfed) 

▪    Butternut Squash (peeled and cubed) or whatever squash is in season

▪    Coconut Milk – 4-5 cups (low fat if you like) or chicken broth which I chose to use

▪    Chillies (to taste)

▪    Madras Curry Powder Or any Curry Paste

Method

Fry off the onion first add the curry powder / paste and the chillies and fry for another 2-3 minutes.

If you are using powder ensure that it does not burn by adding some water (or milk if you like), add the potatoes and the butternut squash with the Coconut Milk and leave to simmer for half an hour.

Season to taste with salt and pepper to adjust flavour

Notes:

If you do not have coconut milk you can use chicken stock. In my opinion the coconut milk does add to the flavour and the low fat variety has as much flavour as the high fat one.

I happen to have a Blend tec which I used to add all my ingredients into and blended it all up. The consistency came out thick and very creamy with a soup consistency.