Quick Cream of Squash Soup

Ready in 30 minutes
Yield: 4 – 6 servings

In a medium-sized soup pot, heat:

2 tablespoons olive oil


1 teaspoon ginger, crushed and chopped

Stir frequently until its aroma comes out. Add:

2 shallots, peeled and chopped

Saute for a minute and put in:

3 cloves garlic, peeled and chopped

Continue cooking until translucent. Add:

1 medium-sized butternut squash, peeled and
cut into 1 cm. cubes

Saute for about 5 minutes, frequently stirring. Add:

1 teaspoon turmeric
1 teaspoon curry powder

Stir for a minute. Pour in:

2-3/4 cups chicken stock or vegetable stock

Bring to a quick boil and bring down to a simmer until
squash is tender. Add:

6 ounces canned coconut milk

While the liquid is simmering, blend with an immersion blender until smooth. Or after the liquid simmers, you may transfer to a blender. Blend by batches starting on low speed with kitchen towel over blender cover. Only half-fill the blender. Blend until smooth. Add a little stock if consistency is too thick. Return to the pot.

Continue cooking over low heat for another minute, regularly
stirring. Season to taste with:

fine salt
ground white pepper

On soup bowls, garnish with:

fresh cilantro

Sprinkle with:

a dash of cayenne pepper

Serve hot with dinner rolls or with your favorite bread.

Let us know what you think!