Preparation and Cooking Time: 30 mts.         Serves 4.

Ingredients:

• 1 medium-sized butternut squash, peeled and cut into 1/2 inch pieces
• 1 large onion, chopped
• 3 medium cloves of garlic, chopped
• 1 dessertspoon chopped fresh ginger
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 1 cupful of canned coconut milk
• 1 pint of vegetable stock.
• some chopped fresh coriander to garnish
• salt and pepper to taste.

Directions:

1.  Chop onion and lightly saute until soft and translucent.  Add garlic and ginger and continue to saute for another minute.  Add turmeric and curry powder and mix well. 

2 Then add the squash and broth and mix well.  Bring to a boil and then reduce to simmering and cook uncovered until squash is tender.

3. Place a quantity in blender and blend with coconut milk.  Make sure you only half fill the blender each batch.  Start on low speed and cover blender with a cloth so that it does not spurt around you. 

4. Blend about a minute until smooth.  Thin with more broth/stock if too thick.  Season to taste and reheat, adding coriander to serve.