Curried Butternut Squash Soup

Ingredients

• 1 medium butternut squash cut in bite size
• 1 shallot chopped 
• 2 cloves of garlic crushed
• 2 – 3 tbsp avocado oil
• 1 tsp chili paste (or any hot sauce)
• 1 can coconut milk (400 ml)
• 2 tbsp Esmen’s Curry Powder
• Pinch of sea salt
• 2 cups vegetable broth
• 2 tbsp maple syrup
• Ground black peppercorn to taste
• Fresh parsley or cilantro for garnish chopped

Instructions

1. Heat avocado oil in large saucepan over medium heat

2. Add the shallot and garlic and sauté for 2 minutes

3. Add butternut squash and sauté for another 2 minutes

4. Add Esmen’s Curry Powder and sauté for 5 mins

5. Add vegetable broth, coconut milk, chili paste and maple syrup and cook for 5 mins

6. Add sea salt and pepper to taste

7. Cover and cook for 15 minutes until the butternut squash pieces are soften

8. Cool for about 10 minutes, then puree the soup in a blender or food processor and return to pot

9. Ladle the soup into 4 soup bowls and garnish with the fresh parsley or cilantro