CURRIED COCONUT & PUMPKIN SOUP

INGREDIENTS

• 1 tsps ghee or butter
• 1 small onion, finely chopped
• 1 small jalapeño, seeded and finely chopped
• 1.5cm piece ginger, peeled and finely chopped
• 1 garlic clove, finely chopped
• 1 tsps curry powder
• ¼tsp sea salt flakes
• 4 cups butternut squash, cut into 3cm cubes
• 400g coconut milk
• 2 cups chicken broth

METHOD

1. Put the ghee or butter into a large saucepan over medium/medium-low heat. Once the ghee/butter is hot, add the onion, jalapeño, ginger and garlic with the curry powder and salt. Heat until soft and fragrant, about 5 minutes.
2. Stir in the butternut squash to coat evenly with the spices.
3. Add the coconut milk and broth. Increase the heat so the liquid comes to a boil. Once boiling, reduce heat to maintain a steady simmer. When squash is soft, approximately 20 minutes, use hand blender to blend soup until completely smooth.
4. Taste and adjust seasoning accordingly.