Butternut squash curry and coconut soup

 Delicious soup that freezes well.

One button at squash, medium size peeled and cut into chunks.

Two medium onions sliced 

Three cloves of garlic +1 teaspoon of mince preserved garlic

One chicken cube stock

2 tablespoons of olive oil

1 tablespoon of mild curry

2 1/2 cm pieces of ginger

2 cm piece of creamed coconut 

Half coffee cup of rice 

Salt to taste

Fry the onions in olive oil until caramelised then add the garlic and allow to release the fragrance. Add butternut squash in pieces and let it sweat for two minutes while starring. Add the chicken stock cube ginger,  curry powder and 2 cm of creamed  coconut. allow to cook and add salt to taste. blend Until very smooth and add half cup of rice and cook for 10 minutes serve with coriander leaves and toasted pumpkin seeds.