The ginger, curry, garlic flavors in this are just fabulous.

1 medium sized butternut squash, peeled and cut into about ? inch pieces (about 3 cups)
1 medium onion, chopped
3 medium cloves garlic, chopped
1 TBS chopped fresh ginger
1 tsp turmeric
1 tsp curry powder
2 3/4 cups chicken broth
6 oz canned coconut milk
2 TBS chopped fresh cilantro
salt & white pepper to taste


Peel squash and cut into pieces.

Heat 1 TBS olive in medium soup pot.
Saut? onion in olive oil over medium heat, stirring frequently, until translucent.

Add garlic, ginger, and continue to saut? for another minute.
Add turmeric, curry powder, and mix well.
Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium low and simmer uncovered until squash is tender, about 10 minutes.

Place squash mixture in blender and blend with coconut milk. Make sure you blend in batches filling blender only half full. Start on low speed, so hot soup does not erupt and burn you. Blend until smooth, about 1 minute.

If the soup is too thick, thin with a little broth.

Season to taste with salt and white pepper. Add cilantro and warm through.


Serves 4-6